There is something very special about these little cakes. The combination of delicate flavours and sweetness make them an exotic treat. For a sharper flavour you could easily swap the orange for lemon. But I think they are just perfect the way they are.


For the cake

  • 175g softened, unsalted butter
  • 175g caster sugar
  • 3 large eggs
  • 150g polenta
  • 100g almonds
  • 2 tsp baking powder
  • zest of 1 orange

For the glaze

  • 50g demerara sugar
  • juice of 1 orange

The cake

Set the oven to 180C (160C fan). Grease and line a baking tray – mine is about 16cm x 16cm.

Whisk the butter and sugar together until light and fluffy. Slowly add the eggs, whisking as you go.

Add the polenta, almonds and baking powder and whisk again, slowly this time.

Grate in the orange zest and give a final stir.

Pour into your prepared baking tray.

Bake for around 30 minutes.

The glaze

Whilst the cake is cooking, mix together the sugar and orange juice.

When the cake is still warm make little holes in the top to help the syrup sink right in. Pour the glaze as evenly as possible. Cut into little squares.