Chocolate orange polenta cake

Moist, dense and dripping with syrup, this chocolate orange polenta cake is a very grown-up way to recapture a childhood love for jaffa cakes.

  • 2 hrs cooking
  • Serves 10
  • Print
Photography by Ian Wallace. Food styling by Yael Grinham


Chocolate orange polenta cake
  • 1 cup (220g) caster sugar
  • 1 1/2 cup (375ml) water
  • 2 small oranges, sliced
  • 1/4 cup (60ml) water, extra
  • 125 gram butter, softened
  • 1 tablespoon finely grated orange rind
  • 1 cup (220g) firmly packed brown sugar
  • 3 eggs
  • 1/2 cup (35g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup (50g) cocoa powder
  • 1/2 cup (60g) almond meal
  • 1/2 cup (125g) polenta
  • 1/3 cup (80g) sour cream
  • 1/4 cup (60ml) orange juice
  • 1/2 cup (90g) dark chocolate, chopped


Chocolate orange polenta cake
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Grease a deep 20cm-round cake pan; line the base and side with 2 layers of baking paper.
  • 2
    Combine caster sugar and the water in a large frying pan. Stir over medium heat, without boiling, until sugar dissolves. Bring to the boil, then simmer, without stirring, uncovered, for about 5 minutes or until syrup thickens slightly. Add orange slices; simmer gently, uncovered, for about 7 minutes or until rind is tender, turning slices halfway through cooking time.
  • 3
    Remove from heat; using tongs, lift orange slices from syrup and transfer to cover base of prepared pan, slightly overlapping each slice. Reserve syrup.
  • 4
    Add extra water to reserved syrup in pan; bring to boil. Reduce heat; simmer, uncovered, without stirring, for about 5 minutes or until syrup is a light honey colour. Pour two-thirds of the hot syrup over orange slices in pan; reserve remaining syrup.
  • 5
    Beat butter, rind and brown sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined.
  • 6
    Transfer mixture to a large bowl; using wooden spoon, stir in combined sifted flours, soda and cocoa, then almond meal, polenta, sour cream, juice and chocolate. Carefully spread mixture over oranges in prepared pan.
  • 7
    Bake cake in a moderate oven for about 1 1/4 hours. Stand cake for 15 minutes, then turn onto serving plate.
  • 8
    Spoon reserved syrup over oranges.

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