Polenta orange cake

Polenta orange cake

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • 25 minutes
  • 45 minutes

This lovely polenta orange tea cake is a nod to Ma Kauthar’s delicious Kenyan basboosa (semolina cake), a deliciously syrupy, dense cake which uses semolina to achieve a toothsome, nutty texture. I've made a classic dessert using polenta, which is similar in texture.


  • 200 g butter
  • 200 g brown sugar
  • 3 free-range eggs
  • 1 t vanilla extract
  • 200 g Woolworths ground macadamia nuts
  • 100 g polenta
  • 2 oranges, one zested and one thinly sliced
  • 1 t orange essence
  • 1 t baking powder

Cooking Instructions

1. Preheat the oven to 180°C. Grease a 20 cm springform cake tin and line the bottom and sides with baking paper. Grease the paper.

2. Using an electric beater, beat the butter and sugar in a large bowl until pale. Whisk in the eggs one by one, then stir in the vanilla.

3. In a small bowl, combine the ground macadamia nuts, polenta, orange zest, orange essence and baking powder, then stir into the egg mixture.

4. Line the bottom of the cake tin with a sprinkling of brown sugar and top with the orange slices. Pour the batter into the tin and bake for 45 minutes, or until golden brown and the cake is coming away slightly from the sides of the tin.

5. Allow the cake to cool in the tin for 5–10 minutes, then remove from the tin. Serve warm.

Find more polenta recipes here. 

Photographs: Toby Murphy
Food Assistant: Kate Ferreira

Khanya Mzongwana Recipe by: Khanya Mzongwana
View all recipes

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

Social Media

Related Recipes