This cake is like a ray of sunshine. The orange, lemon, polenta and marmalade give the cake a bright cheerful appearance. The secret of the cakes success lies in the butter which should be lovely and soft- almost like a face cream.


For the cake

  • 200g butter at room temperature 
  • 250g caster sugar 
  • Zest of one orange 
  • 200g plain flour 
  • 1 tsp baking powder 
  • 60g Polenta 
  • 60g Ground almonds 
  • 4 eggs 
  • 60g marmalade 

For the drizzle 

  • 200g icing sugar 
  • Juice of 1 lemons and one orange 
  • 150g Caster sugar 

For the icing 

  • 175g Icing sugar 
  • 2-3Tablespoons of orange juice 
  • Zest of one orange 

To decorate (optional)

Large tablespoon of chopped pistachio nuts 


  1. Preheat the oven to 170ºC. Line a 23cm x 32cm tin.
  2. Beat all the ingredient together for two minutes until combines to a nice even consistency. Pour the mixture into the lined tin Bake on the middle rack of the oven for 20 minutes, until golden brown and set to the touch. 
  3. While the cake is cooking mix the drizzle ingredients together in a small saucepan. Boil for a minute then remove from the heat. 
  4. As soon as the cake comes out of the oven, prick over with a skewer and brush generously with the drizzle. Allow to cool. 
  5. For the icing, sift the icing sugar into a bowl add the orange juice and orange rind, mix to a smooth icing sprinkle the pistachio nuts on top and allow to set before cutting into squares.