Mary Berry's Ginger And Orange Polenta Cake Recipe [GUIDE]

Mary Berry’s Ginger and Orange Polenta Cake is a beautiful and indulgent dessert that combines the zesty brightness of orange with the warm, spicy kick of ginger, all enveloped in a moist, dense polenta base. Known for her iconic baking recipes, Mary Berry, the beloved British baker, has mastered the art of creating cakes that are simple yet elegant, and this one is no exception.

Polenta, a type of cornmeal, is the secret ingredient here, giving the cake a slightly crumbly and textured crumb that contrasts wonderfully with the smooth, citrusy sweetness of the orange. The ginger adds a subtle warmth without overwhelming the other flavors, making it perfect for both festive occasions and quiet afternoons with a cup of tea.

This cake is naturally gluten-free, as it relies on polenta instead of traditional wheat flour, making it a great option for those with dietary restrictions or anyone simply looking to try something a little different. The combination of ginger and orange creates a flavor profile that feels both comforting and refreshing, ideal for any time of year, though it’s particularly suited to autumn and winter.

Mary Berry’s Ginger And Orange Polenta Cake Recipe

Ingredients Needed

To make Mary Berry’s Ginger and Orange Polenta Cake, you will need the following ingredients, each contributing to the cake’s unique flavor and texture:

Polenta (cornmeal): This is the base of the cake and gives it its dense yet crumbly texture. It absorbs moisture, making the cake incredibly moist and tender.
Ground almonds: These add a rich, nutty flavor and enhance the cake’s moistness. The almonds also provide a smooth texture that complements the polenta.
Butter: The butter is essential for a soft, rich crumb. It adds flavor and helps to bind the ingredients together.
Caster sugar: This fine sugar dissolves easily and helps create a light, tender crumb while contributing sweetness without being too heavy.
Baking powder: A key leavening agent to give the cake its rise and lightness, despite its otherwise dense texture from the polenta and almonds.
Ground ginger: The star spice of this cake, ginger gives the dessert its warm, aromatic flavor, which works beautifully with the orange.
Orange zest: Zesting the orange adds vibrant citrus notes that permeate the cake, giving it a refreshing taste.
Orange juice: Freshly squeezed orange juice is used to enhance the citrus flavor and add moisture to the batter.
Eggs: Eggs bind all the ingredients together, while adding richness and structure to the cake.
Vanilla extract: A touch of vanilla balances the flavors and adds a hint of sweetness.
For the syrup (optional but highly recommended): You’ll need fresh orange juice and a bit of caster sugar to make a sticky syrup that can be poured over the cake to give it a glossy finish and an extra punch of citrus flavor.

Equipment Needed

While this cake is easy to make, it’s essential to have the right tools to ensure everything goes smoothly. Here’s what you’ll need:

2 x 20cm round cake tins: These will give your cake the perfect height and shape. It’s crucial to grease and line them before pouring in the batter to ensure the cake comes out easily after baking.
Electric mixer or whisk: To mix the ingredients thoroughly and incorporate air into the batter, ensuring a light yet moist texture.
Sifter: For sifting dry ingredients like the polenta, ground almonds, and baking powder. This helps avoid clumps and ensures even distribution of the ingredients.
Zester or grater: A zester is ideal for extracting the orange zest, which adds flavor and fragrance.
Citrus juicer: Freshly squeezed orange juice is a key ingredient, and a citrus juicer makes this task quick and easy.
Spatula or spoon: For mixing the ingredients and scraping the batter into the cake tins.
Cooling rack: After baking, let the cake cool on a wire rack to prevent it from getting soggy.
Pastry brush (for the syrup): If you choose to make the optional orange syrup, a pastry brush will help you apply it evenly over the cake.

Instructions To Make Mary Berry’s Ginger And Orange Polenta Cake

Making Mary Berry’s Ginger and Orange Polenta Cake is a relatively straightforward process, even if you’re a beginner baker. Here’s a step-by-step guide to achieve a perfect, moist cake every time:

Preheat the Oven and Prepare the Tins:

Start by preheating your oven to 160°C (325°F) for a fan oven or 180°C (350°F) for a conventional oven. Grease and line two 20cm round cake tins with parchment paper.
Cream the Butter and Sugar:

In a large mixing bowl, use an electric mixer to cream together the butter and caster sugar until light and fluffy. This process incorporates air into the batter, which helps the cake rise.
Add the Eggs:

Gradually add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of the dry ingredients to help stabilize it.
Mix the Dry Ingredients:

In a separate bowl, sift together the polenta, ground almonds, baking powder, and ground ginger. Add the orange zest to the dry ingredients and mix to combine.
Combine Wet and Dry Ingredients:

Gently fold the dry ingredients into the butter and sugar mixture, followed by the freshly squeezed orange juice. Mix until the batter is just combined – don’t overwork it.
Bake the Cake:

Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula. Place the tins in the oven and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Make the Syrup (Optional):

While the cake is baking, prepare the optional orange syrup. Combine equal parts fresh orange juice and caster sugar in a small saucepan. Gently heat the mixture, stirring occasionally, until the sugar dissolves completely. Allow it to simmer for 2-3 minutes to thicken slightly.
Cool and Serve:

Once the cakes are baked, let them cool in their tins for about 10 minutes, then turn them out onto a cooling rack to cool completely. If you’ve made the syrup, brush it generously over the top of each cake to glaze it.
Assemble the Cake:

When the cakes have cooled, place one cake on a serving plate. If you like, spread a little frosting or simply sandwich the layers with a dollop of cream or yogurt. Top with the second layer and, if desired, more syrup or zest.

Tips And Tricks

Moisture is Key: Since polenta can sometimes make cakes slightly dry, make sure you don’t over-bake the cake. Keep an eye on it towards the end of the baking time.
Zest the Orange Well: The zest is where most of the orange flavor comes from, so make sure you get a good amount without scraping the bitter white pith underneath.
Make It a Day Ahead: Like many cakes, this one actually improves after sitting for a day or two. The flavors meld together, and the cake becomes even moister.
Citrus Variations: Experiment with different citrus fruits like lemon or even lime to give the cake a twist.
Ginger Variations: If you want more of a ginger kick, you can add some finely chopped crystallized ginger to the batter or use fresh ginger instead of ground ginger for a punchier flavor.

Mary Berry’s Ginger and Orange Polenta Cake is a delectable, aromatic treat that offers a delightful blend of spices and citrus. It’s an excellent choice for those seeking a gluten-free dessert that doesn’t compromise on flavor or texture. Whether you’re hosting a gathering or just baking for yourself, this cake is sure to impress. By following the straightforward instructions and tips provided, you can create a cake that’s both visually appealing and deliciously satisfying, offering the perfect balance of warmth and freshness.

Easy Recipe Variations For Mary Berry’s Ginger And Orange Polenta Cake

Mary Berry’s Ginger and Orange Polenta Cake is a wonderfully moist, zesty dessert that has become a favorite in many kitchens. The combination of the earthy polenta with the spice of ginger and the freshness of orange creates a delightful balance. However, one of the beauties of this recipe is its versatility. By tweaking a few ingredients or adding a personal touch, you can customize it to suit your taste, dietary preferences, or the season. Let’s explore some simple variations that can elevate or adjust the flavor profile of the cake.

1. Spices And Flavor Adjustments

Add Cinnamon or Nutmeg: For a deeper warmth, consider adding ground cinnamon or nutmeg. These spices pair wonderfully with ginger and will add a lovely complexity to the cake’s flavor. You can start with 1/2 teaspoon of cinnamon or nutmeg and adjust from there, depending on your personal preference.
Cardamom Twist: If you enjoy more exotic flavors, cardamom is an excellent choice. A pinch of ground cardamom can bring a slightly floral, citrusy flavor that complements both the orange and ginger notes in the cake.
Vanilla Essence: A teaspoon of vanilla essence or paste can round out the flavor and add a smooth, fragrant base note to the cake.

2. Citrus Variations

Lemon or Lime: If you want to switch up the citrus element, try replacing the orange zest with lemon or lime zest. The sharp, tangy flavors of lemon or lime will add a bright, refreshing twist to the cake, especially in the warmer months.
Citrus Medley: For a more complex citrus profile, combine orange zest with a little lemon or even grapefruit zest. This mix can enhance the refreshing taste while providing a unique citrus punch.

3. Add Fruits For Extra Moisture And Flavor

Cranberries or Cherries: Adding fresh or dried cranberries, or even chopped cherries, can infuse the cake with bursts of tartness that balance beautifully with the sweetness of the orange. Dried cranberries will also add a chewy texture to the cake.
Raspberries or Blueberries: For a more summery vibe, folding in fresh raspberries or blueberries before baking will bring a burst of color and flavor to the cake. The acidity of the berries enhances the citrus notes while providing a lovely visual contrast.

4. Nuts For Texture

Ground Almonds or Almond Meal: To deepen the cake’s texture and flavor, consider replacing part of the polenta with ground almonds or almond meal. This will give the cake a slightly richer taste while maintaining its moist crumb.
Toasted Pistachios or Walnuts: Chopped toasted pistachios or walnuts sprinkled on top of the cake before baking will add a satisfying crunch and a nutty flavor that works wonderfully with the spices in the cake.

5. Vegan & Gluten-Free Alternatives

Egg Replacement: To make the cake vegan, you can swap the eggs for a flaxseed or chia egg. Simply combine 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, let it sit for a few minutes to form a gel-like consistency, and use it in place of the eggs.
Dairy-Free: To ensure the recipe is completely dairy-free, replace the butter with a plant-based butter or coconut oil. You can also swap the yogurt or cream in the recipe with a dairy-free yogurt alternative.

By experimenting with these variations, you can create your own version of Mary Berry’s Ginger and Orange Polenta Cake, whether you’re looking for something sweeter, spicier, or even more indulgent.

Storing Leftovers

While this cake is a crowd-pleaser, it’s entirely possible that you may have leftovers to store. Fortunately, Mary Berry’s Ginger and Orange Polenta Cake keeps exceptionally well, and with the right storage methods, you can enjoy it for days.

1. Room Temperature Storage

The cake will stay moist at room temperature for about 2-3 days if properly wrapped. Once the cake has cooled, cover it tightly with cling film or store it in an airtight container to prevent it from drying out. Keep it in a cool, dry place away from direct sunlight.
For extra protection, you can wrap the cake in parchment paper and then place it inside an airtight tin or cake box. This helps retain moisture and keeps the cake soft and fresh.

2. Refrigeration

If you live in a warmer climate or prefer to keep your cake a little longer, the fridge is a safe bet. Polenta cakes can dry out quickly when stored in the fridge, so it’s important to wrap it well in cling film or aluminum foil to lock in the moisture. This method can extend the cake’s life to around 4-5 days.
For best results, let the cake come to room temperature before serving. This helps bring back the moist texture and lets the flavors develop even further.

3. Freezing Leftovers

If you have more cake than you can finish in a few days, freezing is an excellent option. Mary Berry’s Ginger and Orange Polenta Cake freezes beautifully and maintains its texture and flavor after thawing. Wrap the cake tightly in plastic wrap and then place it in a freezer-safe bag or airtight container.
For individual servings, you can slice the cake before freezing, making it easy to grab a slice whenever you crave a treat. When you’re ready to enjoy it, simply thaw it overnight in the fridge, or you can defrost it at room temperature for a couple of hours. Reheat individual slices in the microwave for a few seconds if you prefer it warm.

What To Eat With Mary Berry’s Ginger And Orange Polenta Cake?

This cake, with its rich, moist texture and bold flavors of ginger and orange, is perfect on its own as a comforting snack or dessert. However, pairing it with the right accompaniments can elevate the experience to a whole new level. Here are a few ideas on what to serve alongside or with Mary Berry’s Ginger and Orange Polenta Cake:

1. Cream Or Custard

A dollop of whipped cream, lightly sweetened and perhaps spiced with a dash of cinnamon or vanilla, complements the cake beautifully. The cream’s smoothness offsets the slightly granular texture of the polenta, making each bite delightful.
Vanilla custard is another excellent pairing, with its rich, eggy flavor providing a luxurious contrast to the zingy orange and spicy ginger notes. A warm serving of custard pairs particularly well in colder months.

2. Fresh Fruit

Serve the cake alongside fresh, seasonal fruits like berries, citrus slices, or poached pears. The tartness of the fruit balances the sweetness of the cake, creating a harmonious flavor profile. A few sliced strawberries, blueberries, or a tangy grapefruit salad would add brightness to the cake’s rich flavors.
Orange segments themselves, perhaps drizzled with a little honey or sprinkled with mint, can highlight the citrusy flavors in the cake.

3. Yogurt Or Sorbet

If you’re looking for a lighter, refreshing contrast to the richness of the cake, serve it with a spoonful of Greek yogurt or a scoop of citrus sorbet. The tangy yogurt offers a creamy counterpart to the cake, while the sorbet adds an icy, fruity finish.
For a unique pairing, try a ginger sorbet, which would complement the cake’s spicy warmth.

4. Coffee Or Tea

The robust flavors of the ginger and orange make this cake perfect for pairing with a warm beverage. A strong cup of black coffee or espresso brings out the spices in the cake, while a citrusy tea (such as Earl Grey or a ginger-infused blend) will echo the flavors without overwhelming them.
For a more delicate pairing, a herbal tea like chamomile or mint works wonderfully to balance out the sweetness of the cake.

Conclusion

Mary Berry’s Ginger and Orange Polenta Cake is a delightful and adaptable treat that showcases the beautiful simplicity of baking with wholesome ingredients. Whether you choose to experiment with different spices, incorporate seasonal fruits, or try vegan alternatives, the cake offers endless possibilities to suit your tastes. Its moist texture and vibrant flavors make it an ideal choice for any occasion, from an afternoon tea to a dinner party dessert.

Storing leftovers is a breeze, and with proper wrapping, the cake remains just as delicious for several days, if not longer. The right accompaniments, from fresh fruit to whipped cream, will elevate the cake to new heights, making it an unforgettable treat.

FAQs

What Are The Key Ingredients In Mary Berry’s Ginger And Orange Polenta Cake?

The key ingredients in Mary Berry’s ginger and orange polenta cake include polenta (cornmeal), ground almonds, butter, sugar, eggs, fresh orange zest, ground ginger, and baking powder. The cake is also flavored with fresh orange juice and includes a drizzle of syrup made from orange juice and sugar for extra moisture and sweetness.

Can I Substitute Polenta With Cornflour In This Recipe?

No, you cannot substitute polenta with cornflour in this recipe. Polenta provides a coarse, grainy texture that contributes to the unique structure and flavor of the cake. Cornflour, on the other hand, is much finer and will not give the same results. If you don’t have polenta, you can try substituting it with another ground corn product, such as fine cornmeal, but it will still change the cake’s texture.

How Can I Store Mary Berry’s Ginger And Orange Polenta Cake?

You can store Mary Berry’s ginger and orange polenta cake in an airtight container at room temperature for up to 3 days. The cake is quite moist due to the addition of orange juice and syrup, so it keeps well. If you want to store it for longer, you can refrigerate it for up to a week or freeze it for up to 3 months. To freeze, wrap it tightly in cling film and foil, and defrost at room temperature when ready to eat.

Mary Berry’s Ginger And Orange Polenta Cake Recipe [GUIDE]