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.

Nutritional Information:

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