Mary Berry Ginger and Orange Polenta Cake

This delicious Ginger and Orange Polenta Cake by Mary Berry is a quick and easy dessert that’s both nutty and zesty. Made with common ingredients, it features a wonderfully moist texture and a sweet ginger icing, making it perfect for any occasion. Enjoy it warm or at room temperature!

This Ginger and Orange Polenta Cake Recipe Is From Cook and Share by Mary Berry

Ingredients Needed:

• 250g butter, softened (plus extra for greasing)
• 250g caster sugar
• 4 eggs, beaten
• 250g ground almonds
• 175g polenta
• 1 tsp baking powder
• 1½ tbsp ground ginger
• Zest and juice of 1 large orange, finely grated
• 4 tbsp ginger syrup (from the stem ginger jar)
• 115g icing sugar, sifted
• 2–3 stem ginger bulbs, finely chopped

How To Cook Ginger and Orange Polenta Cake:

1. Preheat oven and prepare tin: Preheat the oven to 160°C (140°C Fan) / Gas 3. Grease and line a 23cm (9in) springform tin with non-stick baking paper.
2. Make the batter: In a large bowl, beat the butter and caster sugar together with an electric whisk until pale and creamy. Gradually add the eggs, beating well after each addition (don’t worry if the mixture curdles slightly). Gently fold in the ground almonds, polenta, baking powder, ground ginger, and orange zest.
3. Bake the cake: Spoon the batter into the prepared tin and level the top. Bake in the preheated oven for about 1¼ hours, until pale golden and starting to pull away from the sides of the tin.
4. Add orange juice and cool: Pour the orange juice over the warm cake while still in the tin, then leave it to cool on a wire rack.
5. Make the icing: In a small bowl, mix together the ginger syrup and icing sugar until smooth and slightly thick. Once the cake has cooled, transfer it to a plate and spread the icing on top using a palette knife. Scatter the chopped ginger pieces over the icing and allow it to set for about 1 hour.
6. Serve: Cut into 8 generous wedges and enjoy.

Recipe Tips

• Use Fresh Ingredients: Always use fresh butter, eggs, and oranges to enhance the flavor of your cake.
• Don’t Overmix the Batter: After adding the dry ingredients, mix just until combined to keep the cake light and fluffy.
• Check for Doneness: Insert a skewer into the center of the cake; it should come out clean when the cake is done.
• Cool Completely Before Icing: Allow the cake to cool fully before adding the icing to prevent it from melting.
• Store Properly: Keep leftover cake in an airtight container at room temperature for up to three days, or freeze it for later.

How To Store Leftovers

• Refrigerate: Put leftover Ginger and Orange Polenta Cake in an airtight container and store it in the fridge. It will stay fresh for up to three days.
• Freeze: Wrap leftover Ginger and Orange Polenta Cake tightly in plastic wrap and aluminum foil. You can freeze it for up to three months. To enjoy, thaw it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (approximately 77 grams)

• Calories: 446 kcal
• Total Fat: 28 g
• Saturated Fat: 16 g
• Cholesterol: 106 mg
• Sodium: 233 mg
• Potassium: 190 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 1 g
• Sugars: 21 g
• Protein: 5 g

Try More Mary Berry Recipes:

• Mary Berry Malted Chocolate Cake
• Mary Berry Salted Caramel Cake
• Mary Berry Windfall Pie
• Mary Berry Coconut and Jam Cake
• Mary Berry American Chocolate Cake