Orange and almond polenta cakes

Eleanor Ozich uses classic Mediterranean flavours to create luxurious gluten-free cakes

  • 30 mins cooking
  • Serves 8, Makes 8
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  • 200 gram butter
  • 1 cup muscovado sugar
  • 3 free-range eggs
  • 1 cup ground almonds
  • 1/2 cup polenta
  • 2 oranges, zest and juice
  • 1 teaspoon baking soda
  • 1/4 cup slivered almonds, for topping


  • 1
    Preheat the oven to 170°C and grease eight holes of a standard muffin tin.
  • 2
    Cream the butter and sugar until pale, then beat in the eggs separately.
  • 3
    Stir in the remaining ingredients (except slivered almonds) and mix until well combined.
  • 4
    Pour mixture into greased muffin holes and top with the slivered almonds. Bake in the oven for 25-30 minutes or until a skewer comes out clean when inserted. Leave to cool completely before carefully removing from the tin.

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