Recipe: Mandarin cardamom polenta cake

Fragrant moist cake with middle eastern origins. Traditionally made with oranges, this version with be fresh and fragrant with mandarins.

Preparation: 20 mins

Cooking: 45 mins

Serves: 12


  • 250g unsalted butter
  • 250g raw sugar
  • 4 large eggs
  • 140g polenta
  • 200g self raising flour
  • zest and juice 3 mandarins (hold 100ml juice for the glaze)
  • For mandarin glaze
  • 100ml mandarin juice
  • 100g caster sugar
  • 3 cardamom pods, (bruised)


  1. Heat oven to 160ºC. Line base and sides of round 23cm cake tin with baking paper.
  2. Cream butter and sugar together until light and fluffy.
  3. Add the eggs one at a time and mix thoroughly.
  4. Once combined, add all the dry ingredients and the zest and juice (reserve 100ml for the glaze).
  5. Transfer the mixture to the tin, spread evenly.
  6. Cook for 45 mins or until a skewer inserted into the centre of the cake comes out clean.
  7. Remove from the oven and turn out onto a wire rack to cool.
  8. To make the glaze, put the juice, cardamom and sugar in a medium saucepan and bring to the boil.
  9. Simmer for five minutes.
  10. Remove from heat and cool.
  11. Remove the cardamom pods.
  12. Drizzle the mandarin glaze over the top of the cooled cake.
  13. Sprinkle with icing sugar to serve.