Orange Honey Polenta Cake

Name: Orange Honey Polenta Cake
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10 servings
Cuisine: British
Ingredients: 225 g butter, softened; 225 g unrefined caster sugar; 150 g ground almonds; 3 large free range eggs, beaten; 150 g fine polenta; 1 teaspoon gluten free baking powder; 2 tablespoon Greek yoghurt; 1 large orange (zest and juice); 150 ml freshly squeezed orange juice (for syrup); 3 tablespoon runny honey; 200 g Greek yoghurt (for icing); 4 tablespoon icing sugar; 2 tablespoon freshly squeezed orange juice (for icing); 1 handful pistachios, chopped

⏱️ 65 min 👥 Serves 10 📅 22 February 2026

A naturally gluten-free orange polenta cake, soaked with a warm honey and orange syrup, then topped with a light Greek yoghurt icing and chopped pistachios.

👩‍🍳 Method

1
Grease and line a 20cm round springform cake tin. Preheat the oven to 180°C.
2
Cream the butter and sugar together until light and fluffy. Stir in the ground almonds.
3
Beat the eggs and yoghurt together, then stir into the butter mixture lightly with a fork.
4
Mix the polenta and baking powder together, then fold into the mixture along with the orange zest and juice.
5
Spoon into the prepared tin and bake for 30 minutes. Turn the oven down to 160°C and bake for a further 25–30 minutes, until a skewer comes out clean and the cake is firm.
6
Make the syrup: bring the orange juice and honey to the boil in a small saucepan. Reduce heat and simmer for about 5 minutes until thickened.
7
Use a skewer to spike holes all over the top of the warm cake, then spoon the syrup over. Leave in the tin to cool completely.
8
Make the icing: mix together the Greek yoghurt, icing sugar and orange juice until smooth. Spread over the cooled cake, allowing it to trickle down the sides.
9
Sprinkle with chopped pistachios and refrigerate to set. Serve at room temperature.