Almond polenta & orange blossom cake

Gluten-free, aromatic, flourless and gorgeous! That's exactly what's on offer with this orange blossom cake. Absolutely perfect served up with a cuppa...

Almond, polenta & orange blossom cake Image credit: Lakeland
Brought to you by Lakeland

Fill up your senses with this orange blossom cake recipe!

...and perfect for those that aren't a fan of overly sweet or iced bakes. Take a look at the recipe from Lakeland below and enjoy!


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For the cake:

  • 150 g butter (plus extra to grease)
  • 150 g caster sugar
  • 4 large free-range eggs (beaten)
  • 100 g Greek-style yoghurt
  • 2 tsp Nielsen-Massey Orange Blossom Water
  • 200 g ground almonds
  • 200 g instant polenta
  • a pinch of salt
  • 2 tsp baking powder

To decorate:

  • 1 tsp Nielsen-Massey Orange Blossom Water
  • 3 tbsp caster sugar
  • fine shreds of orange zest
  • a few toasted flaked almonds


Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) PushPan or deep round cake tin with a little butter. If using a regular cake tin, line with baking paper. 
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. 
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. 
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.
Last updated one year ago

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