This delicious Mary Berry Ginger and Orange Polenta Cake is a simple and zesty treat that’s perfect for any occasion. Made with ground almonds and polenta, it’s naturally gluten-free and packed with vibrant orange and ginger flavors. Topped with a sweet ginger glaze and stem ginger pieces, it’s an easy dessert using everyday ingredients!
This Mary Berry Ginger and Orange Polenta Cake Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
- 250g butter, softened, plus extra for greasing
- 250g caster sugar
- 4 medium 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 stem ginger jar)
- 115g icing sugar, sifted
- 2–3 stem ginger bulbs, finely chopped
How To Make Ginger and Orange Polenta Cake
- Preheat the oven and prepare the tin: Preheat your oven to 160°C/140°C Fan/Gas 3. Grease a 23cm (9in) springform tin and line the base with non-stick baking paper.
- Cream the butter and sugar: In a large bowl, whisk the softened butter and caster sugar with an electric whisk until pale and creamy.
- Add the eggs: Gradually add the beaten eggs, a little at a time, whisking well after each addition. Don’t worry if the mixture looks slightly curdled.
- Fold in dry ingredients: Gently fold in the ground almonds, polenta, baking powder, ground ginger, and orange zest until combined.
- Bake the cake: Spoon the batter into the prepared tin, smooth the top, and bake for 1¼ hours, or until the cake is pale golden and starting to pull away from the sides.
- Add the orange juice: Remove the cake from the oven and, while still warm, pour the orange juice evenly over it. Leave the cake to cool in the tin on a wire rack.
- Make the icing: In a small bowl, mix the ginger syrup with sifted icing sugar until smooth and thick enough to spread.
- Decorate the cake: Transfer the cooled cake to a plate and spread the icing over the top using a palette knife. Sprinkle the finely chopped stem ginger over the icing and let it set for about an hour.
- Serve: Slice into 8 generous wedges and enjoy this deliciously moist and zesty cake!
Recipe Tips
- Use room temperature butter and eggs: This helps the batter mix smoothly and ensures the cake has a light and even texture.
- Don’t skip the orange juice soak: Pouring orange juice over the warm cake keeps it moist and enhances the citrus flavor.
- Mix icing to the right consistency: The ginger syrup and icing sugar should create a thick but spreadable icing to coat the cake nicely.
- Chop stem ginger finely: Small ginger pieces spread evenly over the top make every slice flavorful and visually appealing.
- Cool the cake completely before icing: Icing a warm cake can cause the icing to melt and ruin the texture.
How To Store Leftovers
- Refrigerate: Store leftovers ginger and orange polenta cake in a sealed container in the fridge for up to 5 days.
- Freeze: Wrap leftovers ginger and orange polenta cake well in cling film, then place it in a freezer-safe bag or box. It can stay frozen for up to 3 months. Thaw in the fridge overnight, then let it sit at room temperature before serving.
Nutrition Facts
Serving Size: 1 slice (out of 20 servings)
- Calories: 292
- Total Fat: 12.6 g
- Saturated Fat: 2.2 g
- Cholesterol: 37 mg
- Sodium: 156 mg
- Total Carbohydrate: 41.2 g
- Dietary Fiber: 1.2 g
- Sugars: 22.4 g
- Protein: 3.4 g
Try More Mary Berry Recipes:
Mary Berry Ginger and Orange Polenta Cake
Description
This delicious Mary Berry Ginger and Orange Polenta Cake is a simple and zesty treat that’s perfect for any occasion. Made with ground almonds and polenta, it’s naturally gluten-free and packed with vibrant orange and ginger flavors. Topped with a sweet ginger glaze and stem ginger pieces, it’s an easy dessert using everyday ingredients!
Ingredients
Instructions
- Preheat the oven and prepare the tin: Preheat your oven to 160°C/140°C Fan/Gas 3. Grease a 23cm (9in) springform tin and line the base with non-stick baking paper.
- Cream the butter and sugar: In a large bowl, whisk the softened butter and caster sugar with an electric whisk until pale and creamy.
- Add the eggs: Gradually add the beaten eggs, a little at a time, whisking well after each addition. Don’t worry if the mixture looks slightly curdled.
- Fold in dry ingredients: Gently fold in the ground almonds, polenta, baking powder, ground ginger, and orange zest until combined.
- Bake the cake: Spoon the batter into the prepared tin, smooth the top, and bake for 1¼ hours, or until the cake is pale golden and starting to pull away from the sides.
- Add the orange juice: Remove the cake from the oven and, while still warm, pour the orange juice evenly over it. Leave the cake to cool in the tin on a wire rack.
- Make the icing: In a small bowl, mix the ginger syrup with sifted icing sugar until smooth and thick enough to spread.
- Decorate the cake: Transfer the cooled cake to a plate and spread the icing over the top using a palette knife. Sprinkle the finely chopped stem ginger over the icing and let it set for about an hour.
- Serve: Slice into 8 generous wedges and enjoy this deliciously moist and zesty cake!
Notes
- Use room temperature butter and eggs: This helps the batter mix smoothly and ensures the cake has a light and even texture.
- Don’t skip the orange juice soak: Pouring orange juice over the warm cake keeps it moist and enhances the citrus flavor.
- Mix icing to the right consistency: The ginger syrup and icing sugar should create a thick but spreadable icing to coat the cake nicely.
- Chop stem ginger finely: Small ginger pieces spread evenly over the top make every slice flavorful and visually appealing.
- Cool the cake completely before icing: Icing a warm cake can cause the icing to melt and ruin the texture.
Mary Berry Ginger and Orange Polenta Cake