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Plum and Orange Polenta Cake

Plum and Orange Polenta Cake

Difficulty: Average
Season: Autumn
Preparation: 35 mins
Cooking: 40 mins

How to


  1. Preheat the oven to 160C. Grease and line a 20cm square cake tin.
  2. Pour the melted butter over the base of the tin and sprinkle the caster sugar over the top.  Arrange the plum halves cut side down on the sugar.
  3. Cream the butter and sugar with an electric mixer until pale and fluffy, then add the vanilla essence. Add the eggs one at a time until fully combined.
  4. Combine the almond meal, polenta, orange zest and baking powder in a bowl then gently fold into the wet mixture until combined.
  5. Spoon the cake batter over the plums, gentle tapping the tin to settle. Bake for 40 to 50 minutes, or until the cake shrinks from the sides of the tin. Remove from oven and leave to cool in the tin for 15-20 minutes.
  6. Place a plate or small board over the top of the cake and gently invert the tin to release the cake. 

To serve

Serve warm with cream, Greek yoghurt or vanilla ice-cream. 

Handy Tips

This dessert is gluten free if made with GF baking powder.
You can use any variety of plums or other stonefruits such as nectarines in variations of this recipe



  • 4 – 8 plums, halved and pitted
  • 50g butter, melted
  • 50g caster sugar


  • 200g butter, softened
  • 200g caster sugar
  • 3 large free-range eggs
  • 1 teaspoon vanilla essence
  • 200 g almonds meal
  • 100 g fine polenta
  • Zest of 2 oranges
  • 1 1/2 teaspoon gluten-free baking powder