Mary Berry Ginger and Orange Polenta Cake

I made this cake on a grey afternoon when I needed something bright. I had a jar of stem ginger glaring at me from the back of the cupboard and a bowl of oranges going soft, so I gave this a go. The first time, I didn’t pour the orange juice over the cake while warm—rookie mistake. The texture was dry, and the flavour was muted. The second time? I didn’t rush it. I soaked the sponge while it was still warm, chopped the ginger nice and fine, and let the glaze really settle. It turned out rich, spicy, citrusy, and perfect with a cuppa. If you’ve ever worried polenta would make a cake grainy, let me show you how this one nails it.

WHAT MAKES THIS RECIPE SPECIAL

Most polenta cakes miss the mark on texture or taste. But this one just works. Here’s why:

• The almond and polenta combo gives it a soft, moist crumb that holds up for days.
• It’s gluten-free without feeling like it’s trying too hard.
• The orange juice soak takes it from decent to “wait, did you make this?”
• Stem ginger and syrup give it bold, balanced flavour without being overpowering.

INGREDIENTS + WHY THEY MATTER

• Butter (250g) – Gives the cake its richness. I used room temp; straight from the fridge ruined my first try.
• Caster Sugar (250g) – Creams smoothly and gives a light finish.
• Eggs (4 medium) – Helps bind and lift the sponge. Cold eggs curdled the mix; room temp only.
• Ground Almonds (250g) – Keeps the crumb soft and adds a subtle nuttiness.
• Fine Polenta (175g) – Adds texture. Coarse versions made the cake gritty.
• Baking Powder (1 tsp) – Just enough to lift without over-drying.
• Ground Ginger (1½ tbsp) – Sounds like a lot, but it mellows during baking.
• Orange Zest + Juice (1 large orange) – The juice soak makes the cake moist; the zest lifts the whole flavour.
• Ginger Syrup (4 tbsp) – From the jar of stem ginger. Essential in the glaze.
• Icing Sugar (115g) – Sifted, to make a smooth glaze.
• Stem Ginger (2–3 bulbs) – Finely chopped and sprinkled over the icing for spice and chew.

MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-free? Use a good vegan butter—I used Flora Plant, and it worked.
• Less sugar? Halve the icing sugar in the glaze. Still works, just not as glossy.
• No stem ginger? Use crystallised ginger, finely chopped. It’s a slightly different chew, but still tasty.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cake was dry	Skipped orange juice soak	Always soak it while still warm
Texture too gritty	Used coarse polenta	Stick to fine polenta only
Glaze ran everywhere	Iced the cake before it cooled	Wait until fully cool before glazing

HOW TO MAKE MARY BERRY’S GINGER AND ORANGE POLENTA CAKE

1. Prep the Tin – Grease and line a 23cm springform tin. Heat oven to 160°C (140°C fan).
2. Cream Butter + Sugar – Beat until fluffy and pale.
3. Add Eggs – Slowly, a bit at a time. If it curdles, add a spoonful of ground almonds.
4. Mix Dry + Zest – Fold in almonds, polenta, baking powder, ground ginger, and orange zest.
5. Bake – Spoon into the tin and bake for 1¼ hours. Check with a skewer.
6. Soak – While still warm, pour over the orange juice and let it soak in.
7. Cool – Let the cake cool fully in the tin before removing.
8. Make Glaze – Mix ginger syrup with icing sugar to make a thick but spreadable icing.
9. Top It Off – Spread glaze over the cooled cake and sprinkle chopped stem ginger.

TIPS FROM MY KITCHEN

• I let the cake cool fully in the tin—makes it easier to remove without cracking.
• I microwave the ginger syrup for 10 seconds before mixing—makes the glaze smoother.
• I chop the stem ginger tiny so you get a bit in every bite.

STORAGE + SERVING

• Fridge: Keeps for up to 5 days in a sealed container.
• Freezer: Freeze slices for up to 3 months, wrapped well.
• Serve With: Crème fraîche, Greek yoghurt, or just a big mug of tea.

FREQUENTLY ASKED QUESTIONS

Q: Is this gluten-free?
A: Yep—no flour at all. Just check your baking powder if you need it fully GF.

Q: Can I make it in advance?
A: Definitely. It tastes even better the next day once the flavours settle.

Q: My glaze is runny—what did I do wrong?
A: Probably too much syrup or not enough icing sugar. Add more sugar a bit at a time.

Try More Recipes:

• Mary Berry​ Banana And Honey Cake
• Mary Berry Rainbow Cake
• Mary Berry Strawberry and Walnut Cake Recipe