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Sevilla Orange / Polenta cake

Here's a great way to make the most of these oranges before they're gone for another year. This cake is beautifully squidgy and the polenta gives it a lovely crumbly texture.

AniphaeS's profile picture
Published in 
British Food
 · 14 Jan 2023
Sevilla Orange / Polenta cake
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Serves 10
Prepare 20 mins
Cook 50 mins
Total time1 hr 10 mins
Plus: cooling


  • 175 ml light olive oil, plus extra for greasing
  • 3 British Blacktail Medium Free Range Eggs
  • 250 g caster sugar
  • 1 Cooks' Ingredients Organic Seville Marmalade Orange, scrubbed, zest and 75ml juice (top up with any other orange juice if needed)
  • 200 g ground almonds
  • 100 g polenta
  • 1½ tsp baking powder


  1. Preheat the oven to 170 ºC, gas mark 3. Lightly grease a 23 cm round springform cake tin and line the base and sides with baking parchment. In a large mixing bowl, use an electric hand-held mixer to beat the eggs and 175 g caster sugar for 2-3 minutes until light and fluffy. Whisk in the oil, then most of the orange zest. Add the almonds, polenta, baking powder and a pinch of salt, and whisk together until combined. Tip into the tin; bake for 45-50 minutes.
  2. As soon as the cake goes into the oven, make a syrup. Put the orange juice and remaining 75 g sugar in a small saucepan and warm, swirling occasionally until the sugar melts. Turn up the heat and simmer briskly for 2-3 minutes until syrupy; set aside to cool.
  3. When the cake is golden, risen and a skewer inserted into the centre comes out clean, remove from the oven. Pierce all over with a toothpick and spoon over the cooled syrup. Leave in the tin to cool. Serve slightly warm, topped with the remaining orange zest and a little Greek yogurt, if liked

Cook's tip
Seville oranges are only available for around six weeks each year. At other times, you could use 1 ordinary orange and 1 lime here instead.

Sevilla Orange / Polenta cake
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