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Seville orange & poltena cake

Seville orange & polenta cake

Here’s a great way to make the most of these oranges before they’re gone for another year. This cake is beautifully squidgy and the polenta gives it a lovely crumbly texture.

4.5 out of 5 stars(18) Rate this recipe
  • Serves10
  • CourseDessert
  • Prepare20 mins
  • Cook50 mins
  • Total time1 hr 10 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 175ml light olive oil, plus extra for greasing
  • 3 British Blacktail Medium Free Range Eggs
  • 250g caster sugar
  • 1 Cooks’ Ingredients Organic Seville Marmalade Orange, scrubbed, zest and 75ml juice (top up with any other orange juice if needed)
  • 200g ground almonds
  • 100g polenta
  • tsp baking powder


  1. Preheat the oven to 170ºC, gas mark 3. Lightly grease a 23cm round springform cake tin and line the base and sides with baking parchment. In a large mixing bowl, use an electric hand-held mixer to beat the eggs and 175g caster sugar for 2-3 minutes until light and fluffy. Whisk in the oil, then most of the orange zest. Add the almonds, polenta, baking powder and a pinch of salt, and whisk together until combined. Tip into the tin; bake for 45-50 minutes.

  2. As soon as the cake goes into the oven, make a syrup. Put the orange juice and remaining 75g sugar in a small saucepan and warm, swirling occasionally until the sugar melts. Turn up the heat and simmer briskly for 2-3 minutes until syrupy; set aside to cool.

  3. When the cake is golden, risen and a skewer inserted into the centre comes out clean, remove from the oven. Pierce all over with a toothpick and spoon over the cooled syrup. Leave in the tin to cool. Serve slightly warm, topped with the remaining orange zest and a little Greek yogurt, if liked.

Cook’s tip

Seville oranges are only available for around six weeks each year. At other times, you could use 1 ordinary orange and 1 lime here instead.


Typical values per serving when made using specific products in recipe


1,942kJ/ 466kcals



Saturated Fat












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