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“This recipe comes from a famous vegetarian restaurant in Bath, England that I visited and had this for my dessert. Great with a scoop of good vanilla ice-cream. Yum.”
1hr 30mins

Ingredients Nutrition


  1. Cream butter and sugar very well till light in colour, add beaten eggs gradually, if it starts to curdle add 1 tablespoon of ground almonds.
  2. Add ground almonds, polenta, salt. juice & zest of oranges & vanilla extract, mix well.
  3. Then add bicarbonate of soda, mix in quickly, put into 7" and 9" tins.
  4. 7" round cook for about 35 minutes.
  5. 9" round cook for about 45 minutes.
  6. Or bake in a 13" round (not sure how long check after 1 hour).
  7. Make syrup by placing all ingredients into a saucepan and simmer for about 10 minutes.
  8. Cool cakes slightly before adding syrup, pierce holes into cake with a skewer and then pour over syrup.
  9. Make oranges in caramel.
  10. Peel and slice the oranges, remove any pips.
  11. Place all the rest of the ingredients in a saucepan and simmer for 10 minutes. At the end add the juice and zest of one orange and 2 tablespoons of orange flower water. Add the orange slices to the syrup whilst still warm. Leave to cool.
  12. Serve with a slice of cake.

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