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Donal Skehan
Orange Polenta Cake With Honey & Rosewater Syrup | DonalSkehan.com, Perfect for sharing with friends and family.
  • desserts-baking

Orange Polenta Cake With Honey & Rosewater Syrup

March 27

This fragrant and moist cake is not only visually beautiful, it also has the most delicious spiced sweet orange and honey flavour. The cake can be made gluten-free as long as you use a gluten-free baking powder.

  • time 80 mins
  • serves Serves 8
  • video
Method
  1. Preheat the oven to 180°C (350°F), Gas Mark 4 and grease a 20cm diameter springform tin, then line the base with baking parchment. Bash the cardamom pods in a pestle and mortar and extract the seeds. Then bash the seeds to a fine powder and add to a bowl together with the ground almonds, polenta and baking powder.
  2. TOP TIP

    If you don't have a pestle & mortar, pop the seeds in a ziplock bag and bash with a rolling pin.
  3. Beat the sugar and butter in a bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Tip the bowl of dry ingredients into this mixture and fold with a spatula until just combined. Add two-thirds of the orange zest together with the vanilla extract, and just fold through.
  4. Pour the mixture into the prepared tin and place it on the middle shelf of the oven to bake for about 40 minutes or until a skewer comes out clean. Remove from the oven and the tin and allow to cool on a wire rack.
  5. Prepare the syrup by placing all the ingredients in a small saucepan over a medium heat and bringing to a steady simmer. Pierce holes all over the cake with a wooden skewer while it is cooling and pour over half the syrup, a little at a time, until the cake has soaked it up.
  6. Sprinkle with the pistachio nuts, drizzle with the remaining syrup and sprinkle with remaining orange zest to decorate. Serve in slices with a little crème fraîche.

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Ingredients

For the cake:

Butter, for greasing

8 green cardamom pods

225g ground almonds

100g polenta

1 heaped tsp baking powder

225g caster sugar

225g butter, softened

3 large eggs

Grated zest of 3 large oranges

1 tsp vanilla extract

50g pistachio nuts, roughly chopped

Crème fraîche, to serve

For the syrup:

Juice of 2 large oranges

3 tbsp honey

2 tsp rosewater

 

You'll Need

20cm diameter springform tin

Pestle and mortar

Medium mixing bowl

Electric hand mixer

Wire rack

Small saucepan

 

3.8
(28)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan