Honey and Orange Polenta Cake


Last week I picked up a copy of Stylist Magazine, which I rarely read as it’s almost impossible to find unless you are a morning tube commuter. Flicking through the pages I found a recipe for Honey and Orange Polenta Cake.

Honey and Orange Polenta Cake-10

It seemed interesting and simple enough for me to make, so I took a picture of it. Three days later I was already glad I had saved the recipe, because it turned out to be one of the most delicious cakes I’ve ever tasted!

What attracted me immediately about the recipe was that it is made with skyr, an Icelandic cultured dairy product similar to yoghurt. I shared a recipe for Skyr Cake with Manuka Honey and Roasted Figs a few months ago and I find this product to be very healthy and versatile. I love it!

In the Honey & Orange Polenta Cake, the skyr is used to soften the cake sponge but also as a topping. The sour taste of the skyr pairs really well with the zesty taste of the sponge, much better than a sickly sweet buttercream would.

Honey and Orange Polenta Cake

The cornmeal / polenta mixed with the ground almonds gives a moist and grainy texture to the cake. While this recipe uses plain flour, you could use just polenta and almonds to make it gluten free.

I also decided to replace the sunflower oil of the original recipe with Vita Coco Coconut Oil as I trust this product to be healthier than a sunflower oil bought from the supermarket.

Honey and Orange Polenta Cake-6 copy

The result is a dense cake where the sweetness of the orange syrup is balanced by the sour flavour of the skyr. Absolutely delicious!

Honey and Orange Polenta Cake

I really recommend you to try this cake, which is perfect both as an afternoon cake with tea or as an after dinner dessert.

If you like the tableware featured in these photos, the dessert plates, forks and cake slice are by Spode Blue Italian. 2016 marks the 200th anniversary of this iconic tableware design, famous for its blue and white pattern. I love the classic design and the perfect cake size of the plates.

Honey and Orange Polenta Cake


  • 150ml Vita Coco coconut oil
  • 225g plain flour
  • 1 tsp baking powder
  • 80g caster sugar
  • 100g ground almonds
  • 120g cornmeal / coarse polenta
  • zest of 2 oranges
  • juice of 1 orange
  • 3 eggs
  • 100g honey flavoured Skyr

For the orange and honey syrup

  • 100ml runny honey
  • juice of 1 orange

For the topping

  • 150g of honey flavoured Skyr
  • Orange zest / almond flakes to decorate


Preheat the oven to 180C. Grease a 20cm round cake tin and line the base with baking paper.

In the bowl of a food processor, mix the flour, sugar, almonds, polenta and zest. Add the oil, eggs, skyr and orange juice. Lightly mix the ingredients into a smooth batter.

Pour the cake mixture into the tin and bake in the centre of the oven for 35-30 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and turn out on to a wire rack to cool.

To make the syrup, put the honey and orange juice in a medium saucepan and bring to the boil. Let it simmer for 5 minutes, ten remove from the heat and allow to cool.

Prick the cake all over with a toothpick, then brush generously with the syrup. Once the cake is completely cool, smooth the skyr over the top of the cake and sprinkle with orange zest and almonds.

Store in the fridge for 3-4 days.

Honey and Orange Polenta Cake

Disclaimer: I received Blue Spode Italian tableware for the purpose of a review. All opinions are my own.

For more recipes with Skyr, try this Turmeric and Pistachio Cake.

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  • Reply Ellie T 01/07/2016 at 10:01

    How would you change the weights of ground almonds & polenta if you don’t use the flour?

  • Reply Double Chocolate Brownies with Coconut Oil - Mondomulia 12/07/2016 at 10:28

    […] coconut oil is a great substitute for butter in baking, I have used it a lot recently in my Orange & Polenta Cake and in my Nuts, Seeds and Coconut Granola. With coconut oil you don’t have to compromise on […]

  • Reply Burcu 05/04/2017 at 14:30

    Great recipe! exactly what I was looking for. I went for pistachios instead of almond but just as a decoration not as an ingredient. I prepared the syrup with one and a half of lemon juice, instead of the orange juice as I only had one orange left which I used for the cake mix. Also, I only used the polenta flour as the total amount which worked perfectly. I didn’t have skyr so I used Face brand greek yogurt and mixed it with some honey. My blood orange-lemon-pistaschio polenta cake happened to be probably more tangy then its original recipe nut I am very happy with the result. Thank you Mulia!

  • Reply Rich Turmeric and Pistachio Cake with Fat Free Icelandic Skyr Frosting 19/04/2017 at 12:01

    […] Icelandic Skyr is sold in Waitrose stores all over the UK. Find out where to buy it here. For more Skyr cake recipes, see here: Skyr Cheesecake with Honey Roasted Figs and Orange and Polenta Cake with Skyr Icing.  […]

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