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140Total Time
40Prep Time
1Bake Time

Gluten Free Mandarin, Polenta and Macadamia Cake

1 Reviews

  • Gluten Free

About the bake

Polenta is traditionally an Italian savoury dish but if you have never used it in a cake it is well worth trying and because it doesn't use any flour it’s naturally gluten-free. The polenta grains give the cake a lovely soft crumbly texture and when combined with the super-buttery macadamia nuts and the tangy citrus fruit the result is one delicious cake. This recipe was taken from World's Best Cakes by Roger Pizey, published by Jacqui Small.

140Total Time
40Prep Time
1Bake Time


  1. Step 1:

    Preheat the oven to 170°C (150°C, gas mark 3) and line a 22cm (8½in) round cake tin with baking parchment.

  2. Step 2:

    Pulp the mandarins by placing them whole in a pan and cover with cold water. Bring to the boil, drain and then repeat the process three times. Once cool halve the mandarins and discard any seeds then blend until pulpy.

  3. Step 3:

    Cream the butter and sugar together with the vanilla extract until light and fluffy. Add the eggs one at a time and beat well.

  4. Step 4:

    Stir in the polenta, baking powder, macadamia nut meal and mandarin pulp, and mix well until combined.

  5. Step 5:

    Spoon the mixture into the prepared tin and bake in the oven for one hour.

  6. Step 6:

    Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack. Strip off the baking parchment. Serve dusted with icing sugar.


    • 4 Small mandarin(s) (unpeeled)
    • 250g Unsalted butter (softened)
    • 225g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 3 Large free range egg(s)
    • 170g Polenta
    • 1 tsp Baking powder
    • 275g Macadamia nuts (blitzed into a coarse meal)
    •  Icing sugar (to dust)


  • 8 1/2 in round cake tin
  • Parchment paper
  • Saucepan
  • Wire cooling rack

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