Orange Blossom Almond Polenta Cake

Orange Blossom & Almond Polenta Cake


Gluten-free and gorgeous, this aromatic, no-flour cake is so easy to make, perfect for an afternoon tea treat, and an Aluminium PushPan® lets you free it with ease.


  • 150g butter, plus extra to grease
  • 150g caster sugar
  • 4 large eggs, beaten
  • 100g Greek-style yoghurt
  • 2 tsp Nielsen-Massey® Orange Blossom Water
  • 200g ground almonds
  • 200g instant polenta
  • Pinch salt
  • 2 tsp baking powder
  • 1 tsp Nielsen-Massey® Orange Blossom Water
  • 3 tbsp caster sugar
  • Fine shreds of orange zest
  • A few toasted flaked almonds


  1. Preheat the oven to 180°C/Gas 4. Grease a 20cm PushPan or deep round cake tin with a little butter. If using a regular cake tin, line with baking paper.
  2. Beat the butter and caster sugar together in a large mixing bowl until light in texture, then gradually beat in the eggs. Stir in the Greek-style yoghurt, orange blossom water, ground almonds, polenta, salt and baking powder, mixing thoroughly.
  3. Transfer to the cake tin and level the surface. Bake on the middle shelf of the oven for 55 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack. Remove the baking paper, if used.
  4. To decorate, put the orange blossom water into a saucepan with the caster sugar, 4 tablespoons of water and the orange zest. Heat gently until the sugar dissolves, then boil for 1 minute. Spoon over the surface of the warm cake and scatter with toasted flaked almonds.