Greek orange and olive oil cake with polenta
A moist, fragrant orange cake made with olive oil and polenta. No dairy, no gluten, no nuts.
- Time1 hr
- LevelEasy
- Costabout £0.33 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Grease and line a 20 cm round cake tin.
- 2
Whisk the eggs and sugar for 4 minutes until pale and thick. Slowly whisk in the olive oil, orange zest and orange juice.
4 min - 3
Mix the polenta, rice flour, baking powder, xanthan gum and salt. Fold into the eggs with the milk until just combined.
- 4
Pour into the tin and bake for 40 minutes, until golden and a skewer comes out clean.
40 min - 5
Cool in the tin for 10 minutes, then turn out onto a wire rack.
- 6
Dust with icing sugar once cool.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.