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gluten free drambuie polenta cake

Gluten Free Drambuie Polenta Cake

Course cake


  • 4 medium-sized oranges
  • 6 free-range eggs
  • 250 g caster sugar
  • 125 g polenta
  • 125 g ground almonds
  • 1 tablespoon baking powder
  • 120 ml Drambuie Honeyed Liqueur


  • Place the oranges into a large saucepan and cover with water. Bring to the boil and simmer for 1 hour.
  • Preheat the oven to 160C/Gas Mark 3.
  • Grease and line a 20cm (8in) round cake tin.
  • Remove the oranges from the saucepan and chop them up roughly so that they fit into a food processor easily, removing any pips.
  • Place the oranges into a food processor and blitz until a smooth paste is formed.
  • In a large bowl, beat the eggs and sugar until pale and thick.
  • Gently combine with the blitzed orange.
  • Add the polenta, ground almonds, baking powder and Drambuie then mix thoroughly.
  • Pour the batter into the prepared cake tin.
  • Bake in the oven for 50-60 minutes or until an inserted cocktail stick comes out clean.
  • Remove from the oven and prick the surface all over with a cocktail stick or skewer.
  • Pour about 70ml of the reserved orange syrup over the surface of the cake.
  • Decorate with candied oranges.
Keyword afternoon tea, cake