Orange, Almond and Polenta Cake: A Grown-Up Dessert with a Touch of Spice

There's something deeply satisfying about a cake that doesn't rely on a mountain of icing or a sugar rush to impress. This orange, almond, and polenta cake belongs to that category: it's sophisticated, gently spiced, and textured in ways that feel both rustic and refined. It's the kind of cake that whispers rather than shouts, and that's exactly what makes it so memorable.

I love slightly unusual cakes; my pistachio and walnut crumbly cake and gingerbread cake with blood orange syrup are two examples of my leaning towards not-too-sweet, spiced, no-icing cakes that are better suited to grown-ups than the under-eights in your household. And this cake is another in that category. There is texture from the polenta, spice from the inclusion of star anise in the syrup, and a beautiful perfume from a judicious sprinkling of orange blossom water.

It's a simple cake to make, yet it would be a wonderful finish to dinner with friends, served with some Greek yoghurt or a dollop of cream. It's the kind of dessert that feels effortlessly elegant the sort you can assemble in a quiet afternoon and present with a flourish at the table.

A Note on the Ingredients

The polenta gives this cake a subtle, pleasant grit and a slight crunch that contrasts beautifully with the moist crumb of the ground almonds. The almonds themselves bring richness and a natural sweetness, meaning you can use less refined sugar than in a traditional sponge. The orange zest infuses the batter with bright, citrusy perfume, while the orange blossom water used sparingly adds an exotic floral note that lingers delicately in the background.

Orange blossom water has been a traditional ingredient used often in North African as well as Middle Eastern cooking. It can be purchased from good delicatessens or a Middle Eastern supermarket. If it is unavailable, you can leave it out, but it adds something special to the cake. Be very careful not to use too much, as it is quite strong and is only used for perfume, not flavour.

The Star Anise Syrup

The syrup is where this cake truly sings. Orange juice and lemon juice are simmered with sugar, a splash of orange blossom water, and a single star anise until thickened and fragrant. The star anise adds a gentle, liquorice-like warmth that pairs beautifully with the citrus, without overwhelming it. The syrup can be poured over the entire cake at the table, a theatrical touch that never fails to impress or served alongside so each guest can drizzle their own.

Recipe: Orange, Almond and Polenta Cake

Serves 8–10

Ingredients

For the cake:

• 200g butter, at room temperature

• 200g demerara sugar

• 3 large eggs

• 200g ground almonds

• 100g fine polenta

• Zest of 2 large oranges

• 1 teaspoon orange blossom water*

• 1 teaspoon baking powder

• 1 teaspoon icing sugar, for decoration

For the orange and star anise syrup:

• 250ml orange juice

• Juice of 1 lemon

• 125g caster sugar

• 1 teaspoon orange blossom water

• 1 small star anise

Method

1. Preheat and prepare: Preheat your oven to 165°C (325°F). Lightly grease a 22cm diameter springform tin and line the base with baking paper.

2. Cream the butter and sugar: In a medium-sized bowl, beat together the butter and demerara sugar until pale and fluffy. The sugar will not completely dissolve, as the crystals are quite large this is fine and adds to the texture.

3. Add the eggs: Add the eggs one at a time, beating well between each addition.

4. Add the dry ingredients: Add the ground almonds, polenta, and orange zest, and beat for one minute.

5. Finish the batter: Add the orange blossom water and baking powder, and beat for another minute, ensuring everything is well incorporated.

6. Bake: Turn the batter into the prepared tin and spread it out evenly with a flat-bladed knife. Bake for 40–45 minutes, or until the cake springs back lightly when gently pressed with your fingertips. It should be golden and evenly risen.

7. Cool: Carefully remove the cake from the tin and turn it onto a serving plate. Allow it to cool to room temperature.

For the Syrup

1. Simmer: Place the orange juice, lemon juice, caster sugar, orange blossom water, and star anise in a small saucepan. Bring to the boil, then reduce the heat and simmer gently for 20 minutes.

2. Cool: Remove from the heat and set aside to cool to room temperature. The star anise can be left in or removed before serving.

To Serve

When ready to serve, dust one half of the cake with icing sugar for a decorative finish. You have two choices now serve the cake and pass the syrup around for people to pour on their own slice, or dramatically pour the syrup over the whole cake at the table and then serve individual slices. I'm firmly in the pour-over-the-cake-then-serve camp it's far more theatrical and ensures every slice is beautifully coated.

Storage and Tips

The cake will keep for 2–3 days stored in an airtight container. Don't store it in the refrigerator, and if the weather is very humid, just forget the diet and eat it on the day it is made it's at its absolute best fresh out of the oven or on the day of baking.

A Cake for All Seasons

This orange, almond, and polenta cake is the kind of recipe that becomes a firm favourite one you'll return to again and again, whether for a dinner party, a special occasion, or simply a quiet afternoon treat. Its understated elegance and complex flavours make it a dessert that feels special, even when it's effortless to prepare. Serve it with Greek yoghurt, cream, or simply on its own and watch it disappear.