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15Total Time
25Prep Time
40Bake Time

Gluten Free Polenta Orange Syrup Cake

1 Reviews

  • Gluten Free

About the bake

A lovely moist cake with a fruity flavour. This recipe uses polenta so is also gluten free.

15Total Time
25Prep Time
40Bake Time


  1. Step 1:

    Preheat the oven to 170°C (150°C, gas mark 3). Line a 20cm (8 in) round cake tin with non-stick baking paper.

  2. Step 2:

    Whisk the eggs and sugar until thick and mousse-like. Beat in the melted butter and orange juice.

  3. Step 3:

    Add the polenta and baking powder, followed by the orange zest, salt, poppy seeds and vanilla, beating well.

  4. Step 4:

    Pour into the prepared tin. Bake for 30-40 minutes until golden.

  5. Step 5:

    While the cake is cooking make the syrup - put all the syrup ingredients into a pan and heat gently until the sugar has dissolved completely. Bring to the boil and simmer for 5 minutes.

  6. Step 6:

    Remove the cake from the oven and make holes in it with a skewer. Pour over the hot syrup and leave to cool. Serve as it is or top with icing and orange and lemon slices.


  • For the Cake

    • 3 Large free range egg(s)
    • 110g Billington's Unrefined Golden Caster Sugar
    • 110g Unsalted butter (melted)
    • 1 Orange(s) (zest & juice)
    • 225g Polenta
    • 1 tbsp Baking powder (gluten free)
    • 1 pinch Salt
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 50g Poppy seeds
  • For the Syrup

    • 1/2 Lemon (juice only)
    • 140g Billington's Unrefined Golden Caster Sugar
    • 2 Orange(s) (juice only)


  • 10in round cake tin
  • Parchment paper
  • Whisk
  • Saucepan
  • Skewer

Nutritional Information

per 72g
  • 216cal Energy
  • 11g Fat
  • 5.5g of which Saturates
  • 25g Carbohydrates
  • 22g of which Sugars
  • 3.3g Protein
  • 0.58g Salt

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