Make a healthy tea-time treat with this sugar-free recipe for orange polenta cake – serve with fresh fruit.


1 large orange, scrubbed
75g ground almonds
100g instant polenta
1/2 tsp baking powder
1 tbsp orange flower water (optional)(you can replace this with lemon juice)
14 tbsp Canderel granules
3 large egg whites

Fruit salad:
175g strawberries, hulled and halved
1 small mango, peeled
2 kiwi fruit, peeled and diced
4 tbsp Canderel granules
2 tbsp orange juice
Extra Canderel granules for sprinkling

How to
To prepare the orange, put into a pan and cover with water, bring to the boil then simmer for 30 minutes until very tender. Drain.

Heat the oven to 180C/gas 4. Grease a 18-20cm (7-8″) spring-form tin and line the base with baking parchment or greaseproof paper.

Roughly chop the orange, peel and flesh, discarding any pips, put into a food processor and blend until smooth. Add the ground almonds, polenta and baking powder (and the orange flower water if using) whiz to combine. Turn into a bowl.

In another bowl, whisk the egg whites until stiff, mix 2 tablespoons into the orange mixture to loosen it up then add the rest of the egg whites and gently fold together.

Pour into the tin and bake for 25-30 minutes until just firm. Remove from the oven and cool.

To make the fruit salad, put the halved strawberries into a bowl. Cut the flesh from the mango, discarding the stone and dice. Add to the bowl with kiwi and Canderel and orange juice, fold together.

Dust the cake with extra Canderel and serve with the fruit.

Try this: Mix 100ml orange juice with 6 tablespoons of Canderel in a small pan, bring to a simmer and simmer 2 minutes. When the cake comes out of the oven, brush over the top.

Recipe provided by Canderel.

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