Orange & Polenta Bundt Cake

Preparation time: 30 minutes

Cooking time: 45 minutes

Serving suggestion: Serve with vegan frosting


For the Cake:

  • 200g ground almonds
  • 50g of polenta
  • 80g of plain flour
  • 1 1/2 tsp baking powder
  • 100g of aquafaba
  • 75g of honey or agave syrup
  • 100g of olive oil
  • 1 large orange, zested and peeled
  • 100g of non-dairy butter, melted
  • 1 tsp mixed spice

Marmalade Glaze:

  • 1 tbsp. of marmalade
  • 1 large orange, zested and juiced


  1. Preheat the oven to 170°C/gas mark 5 and Grease a bundt tin or individual cake tin.
  2. Place the ground almonds, polenta, mixed spice, flour and baking powder in a bowl and mix together. Whisk the aquafaba in a stand mixer until stiff peaks form. Gradually add the honey or agave and continue to whisk until dissolved.
  3. Cut the zested and peeled orange into quarters (reserve the zest for garnishing). Place the olive oil, golden syrup and quartered orange into a blender and blitz until a smooth paste has formed. Add the melted butter, then add this mixture to the dry ingredients. Fold gently until just combined.
  4. Fold in the aquafaba meringue then pour the mixture into the greased cake tin. Bake for 35–45 minutes until a skewer inserted comes out clean. If the cake is beginning to brown too much, cover with foil and continue to cook. Allow to cool slightly then turn out onto a cooling rack.
  5. Mix the marmalade with the zest and juice of the second orange and pour the mixture over the cake
  6. Enjoy!

Posted in: Recipes & Nursery menus