Kathy's Rosemary, Olive Oil and Orange Polenta Cake

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.

Categories: Desserts

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.
  4. Disolve the caster sugar in the juice of the orange over a low heat then boil for 1-2 minutes to make a syrup.
  5. Prick the warm cake with a skewer or toothpick all over the top then brush with syrup.
  6. Dust with icing sugar and serve.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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