Orange & Lemon Polenta Bundt Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 Cake
  • **For the cake**
  • 200g ground almonds
  • 170g polenta
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp cornflour
  • 200g butter, room temperature
  • 200g granulated sugar
  • 4 medium eggs, divided
  • 170g skyr (or greek yoghurt)
  • zest of one lemon and orange
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • ½tsp orange extract
  • 1 tsp. vanilla extract
  • **For the syrup**
  • juice of 2 lemons
  • 125g sugar
  • **For the glaze**
  • 130g icing sugar
  • 2-3 tsp. lemon juice
  1. Preheat the oven to 175°C (155°C fan assisted) and grease your 6 cup-bundt tin by brushing with melted butter.
  2. In a large bowl, mix together the polenta, ground almonds, baking powder, baking soda and cornflour.
  3. Beat the egg whites to stiff picks on high speed using an electric mixer.
  4. Beat the butter with the sugar until light and fluffy. This can take a few minutes, then mix through the egg yolks, one at a time.
  5. Stir through the skyr, zests and juices. It will likely curdle a little at this point but don't worry.
  6. Mix through the dry mix before carefully stirring through the egg whites.
  7. Dust the prepared tin with flour and transfer the mixture to the tin.
  8. Place in the center of the pre-heated oven and bake for 40-50 minutes. The top will be golden brown and the edges will have started coming away from the tin slightly. A tooth pick inserted into a deep part of the cake will come out clean.
  9. Transfer to a wire rack to cool.
  10. While it's cooling, make the syrup. Over a medium heat, dissolve the sugar in the lemon juice. Once it's completely dissolved, boil for a minute.
  11. Poke holes all over the whole cake and gently pour the syrup into them.
  12. Allow to cool completely in the tin before turning out.
  13. Mix the icing sugar with the lemon juice, adding more juice if it's too thick, to make a thick glaze. Carefully dribble this over the top of the cake.
  14. Serve sliced.
Recipe by The Bearded Bakery at