5 from 7 votes
A photo of a bundt cake with blown out candles on them.
Orange, Almond and Polenta Cake with Cardamom and Orange Syrup
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

One of the most satisfying cakes to both make and eat. The perfect treat after any festive dinner. 

Course: Dessert
Cuisine: Not Specific
Keyword: Almond Meal Cake, Gluten free, Polenta Cake
Servings: 10 servings
Calories: 517 kcal
Author: Nicolas Hortense
The Cake:
The Cardamom and Orange Syrup:
The Cake:
  1. Pre-heat your oven to 160 degrees C (325 degrees F)
  2. Use your EXTRA butter to grease a cake tin, then use the extra almond meal or your gluten-free flour to dust the cake tin, making sure you shake off the excess.

  3. Beat the eggs and the egg yolk together in a bowl, then set aside.

  4. Put your butter in a bowl large bowl, then beat it (I recommend using an electric beater) for 1 minute.

  5. Add your caster sugar and beat for a few more minutes until pale and increased in volume.

  6. Continue to beat the mixture as you slowly add your beaten eggs.

  7. Once the eggs are well incorporated, add the orange juice, orange zest and vanilla extract then beat through.
  8. Add the ground almonds, your polenta, salt, and baking powder then fold through the mixture.

  9. Transfer the batter to your greased and dusted cake tin,
  10. Place in your pre-heated oven and bake for 50-60 minutes (take it out after 50 minutes and then use a skewer to test whether it's cooked or not).
The Cardamom and Orange Syrup:
  1. Put your orange juice, sugar and cardamom pods in a pot or pan, then place over high heat on the stove.

  2. Bring the mixture to a boil, then turn the heat down and continue to simmer the syrup for 2-3 minutes until the sugar has dissolved.
  3. Turn the heat off, and leave the syrup for 10-15 minutes to allow the cardamom to steep in the syrup.

  1. Turn the cake out onto your desired plate, cake stand, tray or whatever surface you wish.
  2. Prick some holes in the cake using a skewer or a fork.

  3. Next, pour the syrup over the cake, then give the cake a minute or 2 to soak it all up.

  4. Garnish the cake with pistachios, fresh fruit or whatever else you like then serve.

Recipe Video

Recipe Notes
Nutrition Facts
Orange, Almond and Polenta Cake with Cardamom and Orange Syrup
Amount Per Serving
Calories 517 Calories from Fat 309
% Daily Value*
Fat 34.3g53%
Saturated Fat 13.3g83%
Cholesterol 144mg48%
Sodium 286mg12%
Potassium 143mg4%
Carbohydrates 48.6g16%
Fiber 3.2g13%
Sugar 33.9g38%
Protein 9.7g19%
Calcium 70mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.