Made with whole boiled oranges, polenta, almond meal, and Grand Marnier, this Orange Polenta Cake has a rich citrus flavour and a tender crumb.
In Italy, polenta is often used in traditional cakes as well as savoury dishes, especially in regions where cornmeal was more common than wheat flour.
This Orange Polenta Cake combines boiled whole oranges, almond meal, and Grand Marnier for a rich citrus flavour and a soft, tender crumb.
Finished with a light orange syrup, it’s naturally gluten-free, dairy-free, and perfect with coffee or afternoon tea.
What Makes This Cake Ideal for Any Season
- Whole oranges give a natural fragrance and moisture without needing extra flavouring.
- The syrup gently keeps the crumb soft and tender for several days after baking.
- Delicious served plain, with cream, or paired with fresh seasonal fruit.
Key Ingredients for Orange Polenta Cake
Oranges
Whole oranges give the cake its deep citrus flavour and help keep the crumb soft without extra flavouring.
Grand Marnier
This orange liqueur gives gentle warmth and enhances the citrus flavour. It blends with the fruit in the batter and deepens the syrup’s aroma, adding a refined note.
Polenta
Fine polenta gives the cake its characteristic texture and light golden crumb while helping it absorb the orange syrup without becoming dense.
Almond Meal
Adds richness and moisture. It softens the grainy texture of the polenta and gives the cake a delicate nutty flavour.
Find the complete list with measurements in the recipe card below.
How to Make Orange Polenta Cake
Make the Cake
Step 1: Wash the oranges, then place them in a small saucepan and cover with water. Bring to a boil, reduce the heat, and simmer for 1 hour. Remove from the water and set aside to cool slightly.
Step 2: Once cooled, cut the oranges in half and remove the pips. Transfer to a food processor or blender, add the Grand Marnier, and blend for about 10 seconds until smooth.
Step 3: In a large bowl, whisk the eggs and sugar until the sugar dissolves and the mixture becomes pale.
Step 4: Gently fold in the orange and Grand Marnier purée, polenta, almond meal, and baking powder.
Step 5: Line the base of a 25 cm – 10 inch springform cake tin with baking paper, then pour in the batter.
Step 6: Bake in a preheated oven at 180 °C – 355 °F for 35–40 minutes. Leave to cool in the tin and set aside.
Make the Syrup
Step 1: Place the sugar and 2 tablespoons of water in a small saucepan. Heat gently until the sugar melts and turns golden.
Step 2: Add the orange juice and Grand Marnier. Bring to a boil, then add the cinnamon stick. Simmer for about 15 minutes, or until reduced by half.
Assemble and Serve
Step 1: Remove the cooled cake from the tin and place it on a serving plate.
Step 2: Using a wooden or metal skewer, pierce holes over the top, then pour half of the syrup into the holes. Serve the remaining syrup alongside the cake.
Frequently Asked Questions
Yes. You can replace it with orange juice or another orange liqueur such as Cointreau. The flavour remains bright, though slightly less aromatic.
Lemons or blood oranges are great alternatives. They follow the same boiling method and bring a different balance of sweetness and tang.
Yes. Make the syrup up to 3 days ahead and store it in a glass jar in the fridge. Warm it gently before pouring it over the cake.
Insert a skewer in the centre. If it comes out clean and the surface feels springy, it’s baked through. The top should be light golden in colour.
Boiling softens the peel and removes some bitterness, allowing the entire fruit to blend smoothly into the batter. This gives the cake its deep citrus flavour and dense, tender texture.
Extra Help from the Kitchen
Check the Oranges for Seeds – Even one seed can make the purée taste slightly bitter. Slice the boiled oranges open carefully and remove every seed before blending to keep the flavour clean and balanced.
Avoid Overmixing – Once you add the dry ingredients, stir only until combined. Overmixing can make the cake heavy and reduce its delicate texture.
Cool the Cake Before Adding Syrup – Let the cake cool for at least 20 minutes before pouring the syrup. When the cake is warm but not hot, it absorbs the liquid slowly, which helps keep the crumb tender without becoming soggy.
Test Syrup Consistency – Dip a spoon into the syrup near the end of cooking. It should coat the back lightly, leaving a thin film. If it thickens too much, add a spoonful of water to loosen it before pouring over the cake.
Variations and Twists
Orange Pistachio Polenta Cake – Replace half of the almond meal with finely ground pistachios. The flavour becomes slightly nuttier, and the green tint adds a lovely contrast to the golden crumb.
Blood Orange Polenta Cake – Use blood oranges instead of regular oranges. The cake takes on a beautiful pink hue and a more intense citrus aroma.
Orange and Chocolate Polenta Cake – Add 2 tbsp – 15 g unsweetened cocoa powder or fold through 60 g – 2 oz dark chocolate chunks. The cocoa deepens the flavour and gives the cake a rich twist on the original recipe.
Orange and Lemon Polenta Cake – Use one orange and one lemon for a brighter, more balanced citrus profile. The combination keeps the cake light with a refreshing aroma.
Storage and Shelf Life
Store the cooled Orange Polenta Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring it back to room temperature before serving for the best texture and flavour.
To freeze, wrap individual slices tightly in cling film and place them in a sealed container. They keep well for up to 2 months. Thaw the slices at room temperature before serving, and brush lightly with a little syrup if you want to refresh the surface.
Homemade Cake Recipes to Bake Next
Orange Polenta Cake Recipe
Ingredients
For the Cake
- 2 oranges – about 400 to 450 g – 14 to 16 oz total before boiling
- 3 tbsp Grand Marnier
- 5 eggs
- 250 g – 1 cup + 1 ½ tbsp caster sugar
- 100 g – ¾ cup + 1 tbsp polenta
- 175 g – 1 ⅔ cup + 1 tbsp almond meal
- 1 tsp baking powder
For the Orange Syrup
- 100 g – ½ cup caster sugar
- 2 tbsp water
- juice of 4 oranges
- 75 ml – 2 ½ oz Grand Marnier
- 1 cinnamon stick
Instructions
Make the Cake
- Wash the oranges, then place them in a small saucepan and cover with water. Bring to a boil, reduce the heat, and simmer for 1 hour. Remove from the water and set aside to cool slightly.
- Once cooled, cut the oranges in half and remove the pips. Transfer to a food processor or blender, add the Grand Marnier, and blend for about 10 seconds until smooth.
- In a large bowl, whisk the eggs and sugar until the sugar dissolves and the mixture becomes pale.
- Gently fold in the orange and Grand Marnier purée, polenta, almond meal, and baking powder.
- Line the base of a 25 cm – 10 inch springform cake tin with baking paper, then pour in the batter.
- Bake in a preheated oven at 180 °C – 355 °F for 35–40 minutes. Leave to cool in the tin and set aside.
Make the Syrup
- Place the sugar and 2 tablespoons of water in a small saucepan. Heat gently until the sugar melts and turns golden.
- Add the orange juice and Grand Marnier. Bring to a boil, then add the cinnamon stick. Simmer for about 15 minutes, or until reduced by half.
Assemble and Serve
- Remove the cooled cake from the tin and place it on a serving plate.
- Using a wooden or metal skewer, pierce holes over the top, then pour half of the syrup into the holes. Serve the remaining syrup alongside the cake.
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I love this recipe but always wonder about the size of the oranges as they vary so much. Weight would be really helpful.
Hi Zara! Thank you so much! ❤️ You’re absolutely right, orange sizes can vary quite a lot, which definitely affects the final result. For this recipe, the oranges I used were around 200 g each, so approximately 400 to 450 g total before boiling.
I’ll also add the weight into the recipe notes to make it clearer for everyone
Hello! Do you know if this cake can be frozen?
Can you freeze this cake want to make ahead of time for Christmas ??
Hi Karen!
Yes, you can definitely freeze this cake if you want to get ahead. I’d just make sure it’s completely cool first, then wrap it really well.
I’d skip soaking it with the orange syrup before freezing because the syrup can make the texture too wet. Freeze the plain cake first, then when you’re ready to serve it, let it thaw and pour the syrup over fresh.
Hope that helps, and happy baking!
Hello! This sounds lovely.
Do you have any recommendations for alternatves to the spring form pan?
Hi Alyssa, any cake tin should work as long as you grease it and coat it with flour. Hopefully, you will be able to unmould it well. If you have any silicone tin (even for Bundt cakes), it’s even better.
Hi, can you replace almond meal with anything else? My little one has intolerance.
Thank you
Any ground nut would work well. Alternatively, regular flour can be used as well (or gluten-free flour if required).
Hope it helps!
This cake looks and sounds amazing! But, because of HBP meds, I have to avoid alcohol. Do you have any ideas for replacements for the Grande Marnier? Thank you!
Hi Trish! You can simply replace it with more freshly squeezed orange juice. 🙂 Enjoy!
This was outstanding. So delicious. I made a mascarpone whipped cream to go with it. This one will be a part of my permanent repertoire.
Hi Shane! I am very glad you liked it! It is one of my absolute favourite cakes! The mascarpone whipped cream sounds like a great idea! Thanks for stopping by and letting me know!
I just stumbled across your site. Love the recipe for the Orange Polenta cake. will be making this! Looks amazing. just subscribed also. thanks, for sharing.
Hi Manu, I just made the same cake yesterday… using lemon… isn’t this recipe incredible… happy 40th birthday…