Orange, Lemon & Cornmeal Cake

The Recipe


  • 160g Caster sugar
  • 160g Butter
  • 3 Beaten eggs
  • 100g Plain flour
  • 100g Fine Cornmeal (also known as Polenta)
  • 100g Ground almonds (optional)
  • 2 tsp Baking powder
  • 1 Orange (zest & juice)
  • 1 Lemon (zest & juice)
  • 1 tsp Vanilla essence

Allergens are in bold

Orange Syrup Drizzle (optional) 

  • 60 ml freshly squeezed orange juice (approx 1 orange)
  • 2 tbsp castor sugar
  • 1 orange, sliced (optional)


1. Heat your oven to 180C/Gas Mark 4. Line the base of 9″ cake tin with greaseproof paper & grease the sides. A loaf tin could also be used.

2. Cream the butter & sugar together until light & fluffy. 

3. Add the eggs one at a time & mix thoroughly.

4. Once the mixture is combined, add all the dry ingredients & the zest & juice of orange & lemon.

5. Pour the mixture into your tin, & spread it evenly. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.

The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container.

If you would like a bit of indulgence & add the orange drizzle syrup

  1. Place sliced oranges to a saucepan.
  2. Add the orange juice & castor sugar & gently simmer until the sugar has dissolved.
  3. When the cake is cooled, arrange the oranges slices on the top & drizzle over the syrup while it is still hot then allow to cool before serving.
Click on the link below to view the cooking demo of the Caribbean cake, orange, lemon and cornmeal cake.

Nutritional Information:

100g Serving: 379 Kcals, 21g Fat, 19.6g Sugar, 7.7g Protein