Kathy’s Rosemary, Olive Oil and Orange Polenta Cake

A quick and easy store cupboard bake, it is moist and dense and would be perfect served with a dollop of Crème fraîche.
Serves: 12
Preparation time: 5 minutes
Cooking time: 40 minutes


  • 1 tbsp rosemary, chopped
  • 25g self raising flour
  • 1/2 tsp baking powder
  • 85g ground almonds
  • 65g polenta
  • 30g caster sugar
  • 2 eggs
  • 100ml Filippo Berio Extra Virgin Olive Oil
  • Icing sugar (For dusting)
  • 1 orange
  • 100g demerara sugar


  1. Whisk together the Filippo Berio Extra Virgin Olive Oil, eggs and demerara sugar in a jug.
  2. Combine the polenta, almonds, flour, baking powder, orange zest and the rosemary in a bowl.
  3. Stir the wet mix into the dry mix, then pour into a lined 7" cake tin and bake for 35 minutes at 160C.
  1. Disolve the caster sugar in the juice of the orange over a low heat then boil for 1-2 minutes to make a syrup.
  2. Prick the warm cake with a skewer or toothpick all over the top then brush with syrup.
  3. Dust with icing sugar and serve.