Jamie Oliver Orange Polenta Cake

This Jamie Oliver Orange Polenta Cake is a citrusy, golden masterpiece with a moist crumb and a beautiful almond-polenta texture. It’s sweetened naturally with honey and soaked in a fragrant orange syrup that makes every bite sing with bright, zesty flavor. I made this on a rainy Sunday and was blown away by how easy it was—and how luxurious it felt with such simple ingredients. (inspired by Jamie Oliver)

Ingredients Needed

For the Cake:

• 3 large free-range eggs
• 200 g ground almonds
• 100 g fine polenta
• 150 g runny honey
• 200 ml olive oil
• Zest of 3 oranges
• Juice of 1–2 oranges (about 50ml)

For the Syrup:

• Juice of 3 oranges (about 100ml)
• 100 g runny honey

To Serve:

• 7 oranges, peeled and sliced (blood oranges if you like a twist)

How To Make Jamie Oliver Orange Polenta Cake

Prep the Tin and Oven:
Start by setting your oven to 160°C (325°F) or gas mark 3. Grease a 20cm springform cake tin with olive oil, then line the base with greaseproof paper. Make sure both the base and sides are coated to prevent sticking.

Make the Orange Syrup:
Squeeze the juice from 3 oranges into a small saucepan. Add 100g of honey and simmer gently over low heat. Let it bubble away until the liquid reduces and thickens slightly—this will become the syrupy drizzle that soaks into the cake later.

Whip the Base Mixture:
In a stand mixer, combine the remaining 150g of honey and 200ml of olive oil. Whisk on high for about 2 minutes until they emulsify. Then crack in the eggs and whisk for another 2 minutes. Add the zest of 3 oranges as the eggs blend in, filling your kitchen with that sunny citrus aroma.

Combine the Dry Ingredients:
Turn off the mixer and gently fold in the polenta and ground almonds. Pour in the juice of 1–2 oranges (around 50ml) to help bind the batter. Stir until just combined—don’t overmix.

Bake It Up:
Pour the batter into your prepared tin, smoothing the top. Bake for 40–50 minutes. You’re looking for a golden top and a firm center—check with a skewer; it should come out clean or with a few moist crumbs.

Cool and Finish:
Let the cake cool in its tin for 10 minutes. Use a palette knife to gently loosen the edges, then release it from the tin. Peel and slice the remaining oranges and lay them over or beside the cake. Just before serving, pour over the warm orange syrup—it will soak into the crumb and add that extra citrus zing.

Why I Love This Recipe

This cake felt like sunshine in dessert form. I made it for a friend who’s gluten-free, and everyone at the table ended up asking for seconds. The syrupy top, the moist crumb, the contrast of fresh orange slices—it’s just one of those clever bakes that looks and tastes fancy but is secretly simple to make.

Recipe Tips

• Swap the Citrus: Try lemon or grapefruit juice for a twist on the flavor.
• Use Blood Oranges: They add an amazing visual pop and a richer flavor.
• Oil Options: Light olive oil or even avocado oil works if you want a milder taste.
• Texture Check: The cake is done when it springs back in the center and the skewer comes out mostly clean.
• Honey Substitute: Maple syrup works too but will change the flavor slightly.

How To Store This Jamie Oliver Orange Polenta Cake

At Room Temperature:
Best enjoyed fresh, but you can keep it covered on the counter for up to 2 days if your kitchen isn’t too warm.

In the Fridge:
Store leftovers in an airtight container in the fridge for up to 1 week. It gets even more flavorful after a day or two!

In the Freezer:
Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before eating.

Reheating:
Warm slices in the oven at 160°C (325°F) for 10–15 minutes or microwave for 20–30 seconds on medium power.

Nutrition Facts (per serving)

• Calories: 460
• Carbs: 53g
• Protein: 3.5g
• Fat: 26g
• Sugar: 32.6g
• Fibre: 1.1g
• Sodium: 15mg

Let’s Answer a Few Questions!

Can I make this without a mixer?
Absolutely! A hand whisk will work just fine—it just takes a bit more elbow grease.

Is polenta the same as cornmeal?
Pretty much! Just use fine polenta for the best texture—coarse can be a bit gritty.

Why did my cake sink in the middle?
Totally normal with gluten-free bakes. It usually happens as the cake cools.

Can I skip the syrup?
Sure, but the syrup makes it incredibly moist and flavorful. I wouldn’t skip it!

What’s the best way to slice the oranges?
Peel them with a knife, then slice into rounds or half-moons for a pretty presentation.

Try More Recipes:

• Jamie Oliver Sticky Toffee Pudding
• Jamie Oliver Pear Almond Tart
• Jamie Oliver Gluten-Free Apple Crumble