fbpx Skip to content


orange polenta rosemary cake | Sophia's Kitchen

Orange Polenta Rosemary Cake

No Ratings So Far
Prep Time: 4 hours
Cook Time: 1 hour
Servings: 16 slices

If you're looking for a cake that's equal parts zesty, juicy, and totally delicious, this is the one for you! It has all the perfect cake elements: a beautiful texture, amazing flavours, and a to-die-for syrup drizzled all over!

This cake is gluten free thanks to the polenta, which adds a beautiful moist texture which I just love. Decorate the top with thinly sliced oranges, and you've got a stunning dessert.


For the cake:

  • 200 g unsalted butter in small cubes
  • 200 g Demerara sugar
  • 100 g polenta
  • 3 large eggs
  • 1 tsp vanilla bean paste
  • 200 g ground almonds
  • 2 oranges zest only
  • 1 tsp orange blossom water
  • 1 tsp baking powder gluten free if necessary

For the syrup:

  • 3 sprigs fresh rosemary stalks removed
  • 250 g orange juice with juicy bits
  • 30 g orange blossom water
  • 125 g golden caster sugar


  1. Preheat the oven to 170°C / 150°C Fan / Gas Mark 5. Line a 20cm round springform cake tin with greaseproof paper and set aside.

  2. Place the butter in the mixing bowl. Blitz 30 Sec / Speed 5. Scrape down using spatula. Add the sugar, eggs, vanilla bean paste, ground almonds, polenta, orange zest, orange blossom water and baking powder then combine 40 Sec / Speed 5. You may have to pause halfway through and scrape the mixture down with a spatula to ensure the mixture is fully incorporated.

  3. Pour the cake batter into the prepared tin and bake for 45-50 minutes until golden brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the tin for 30 minutes. Meanwhile, clean the mixing bowl.

  4. To make the syrup, place the rosemary leaves, orange juice, orange blossom water and caster sugar in the mixing bowl. Cook 10 Min / 120°C / Speed 1 / No measuring cup.

  5. The cake will now be cool but still be very fragile, so be careful when removing it from the tin. Turn the cake out onto a serving plate and poke holes all over the sponge with a skewer. Drizzle the syrup over the cake using a spoon until it is all used up and soaked in. Leave to cool and infuse for at least 3 hours before serving. It tastes even better the next day!

Nutrition Facts
Orange Polenta Rosemary Cake
Amount Per Serving
Calories 270 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 62mg21%
Sodium 16mg1%
Potassium 106mg3%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 24g27%
Protein 4g8%
Vitamin A 431IU9%
Vitamin C 17mg21%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Take A Look At More Of Our Tasty Videos

rate and comment


  1. Lindiwe Mokgokong on April 6, 2020 at 9:43 am

    Dear Sophia, How much polenta? I don’t see it amongst the ingredients.

    • Sophia H Sophia H on April 6, 2020 at 10:10 am

      Sorry, just updated the recipe 🙂 100g polenta

  2. simone on May 5, 2020 at 4:10 am

    How did you do the orange slices on top?

Leave a Comment

Recipe Rating

- more delicious recipes

take them for a spin


Grab all of your favourite thermomix gadgets online on my beautiful new store now

bread set
thermi ergoslide