This delicious orange blossom and almond polenta cake is easy to make, and gluten free! Here's everything you'll need...


For the cake

  • 150g Butter plus extra to grease
  • 150g Caster sugar
  • 4 Large eggs beaten
  • 100g Greek-style yogurt
  • 2tsp Orange blossom water
  • 200g Ground almonds
  • 200g Instant polenta
  • Pinch of salt
  • 2tsp Baking powder

To decorate

  • 1tsp Orange blossom water
  • 3tbsp Caster sugar
  • Fine shreds of orange zest
  • A few toasted flaked almonds


  • STEP 1

    Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease a 20cm-diameter, deep, loose-based cake tin with a little butter. Or, if using a regular cake tin, line with baking paper.

  • STEP 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 yogurt, orange blossom water, ground almonds, polenta, salt and baking powder, mixing thoroughly.

  • STEP 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.

  • STEP 4

    To decorate, put the orange blossom water into a saucepan with the caster sugar, 4 tbsp 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.

Recipe and image courtesy of Lakeland. For more baking inspiration, visit