This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.
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Blood Orange Rosemary Polenta Cake

This Blood Orange Rosemary Polenta Cake is made with whole oranges boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Cake
Cuisine: British
Servings: 10 people
Calories: 322kcal
Author: Georgina Hartley


For the caramelised blood orange slices

  • 1 blood orange
  • 120 g caster sugar

For the cake:

  • 450 g blood oranges (about 4 medium sized oranges)
  • 6 eggs
  • 250 g caster sugar
  • 125 g polenta
  • 125 g ground almonds
  • 1 tablespoon baking powder
  • tablespoons finely chopped rosemary leaves
  • ½ teaspoon salt


Caramelised Blood Orange Slices

  • First prepare the caramelised oranges for decorating the top of the cake. Pour the extra 120g caster sugar into a medium saucepan with 120ml of water. Bring to a low boil until the sugar dissolves.
  • Cut the extra blood orange into thin slices then submerge into the sugar syrup. Bring the syrup back to a boil then simmer for 5 minutes. Turn the heat off.
  • Remove the orange slices from the sugar syrup (reserve the syrup for pouring over the cake later) with a slotted spoon then place on a baking tray lined with greaseproof paper. Bake for 10 minutes at 150°C. Turn the orange slices over and bake for a further 10 minutes. Remove from the oven and set aside whilst you make the cake.

The Cake

  • Place the whole oranges into a large saucepan and cover with water. Bring to the boil and then simmer for 1 hour.
  • Pre-heat the oven to 150°C and line and grease a 20cm round cake tin.
  • Remove the oranges from the saucepan and cut in half to remove and discard the pips.
  • Place the oranges into a blender and blitz until smooth.
  • Set the oranges aside for a moment whilst you beat the eggs and sugar in either a large mixing bowl or food mixer until pale and thick.
  • Then mix in the pureed orange.
  • Add the polenta, ground almonds, baking powder, rosemary leaves and salt. Beat until thoroughly incorporated.
  • Pour the batter in the prepared cake tin and bake for 10 minutes then turn the heat up to 160°C. Bake for a further 30 minutes until firm to the touch and an inserted toothpick comes out clean.
  • Once the cake is ready, remove from the oven and whilst the cake is still in the tin prick the surface all over with a cocktail stick. Pour the reserved blood orange sugar syrup all over the surface of the cake.
  • Let the cake cool in the cake tin before removing. Decorate with the blood orange slices and fresh rosemary then serve.


  • Original recipe adapted from Veerle de Pooter -  90 Years of KitchenAid-The Cookbook


Calories: 322kcal | Carbohydrates: 56g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 155mg | Potassium: 256mg | Fiber: 3g | Sugar: 42g | Vitamin A: 280IU | Vitamin C: 24.8mg | Calcium: 115mg | Iron: 1.3mg