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Orange and almond polenta cake

Published on June 5, 2017
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This gorgeous orange and almond polenta cake from Nick Hodges, executive chef at The Greenbank Hotel in Falmouth is gluten-free and delicious topped with proper Cornish clotted cream

Orange and polenta cake

Serves 10

You will need

Butter 220g
Caster sugar 220g
Ground almonds 220g
Vanilla essence 1 tsp
Eggs 3
Orange 1, zest and juice
Lemon 1, zest
Polenta 100g
Baking powder 1 tsp
Salt a pinch


  1. Preheat the oven to 160°c.
  2. Beat the butter and sugar until pale. Mix in the almonds and vanilla essence. Slowly beat in the eggs, then fold in the zest, juice, polenta, baking powder and pinch of salt.
  3. Cook in a greased, sugared and lightly floured flan case until golden (approximately 15-20 minutes).
  4. Serve with ice cream (we love Callestick Farm’s orange mascarpone flavour) or Cornish clotted cream and fresh candied orange slices.

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