Recipe: Polenta cake with orange and raspberries


  • 100g Polenta Valsugana
  • 200g ground almonds
  • 200g butter (and a little extra for greasing)
  • 300g golden caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 oranges: use the juice and grated zest
  • 165g raspberries
  • 2 tbsp flaked almonds
  • 2 tbsp orange liqueur


  • parchment paper
  • 23 cm springform baking tin
  • large mixing bowl
  • small saucepan


  • Step 1. Light a fire in the Outdooroven and make sure the fire burns for at least an hour before you start cooking. Best is to use the heat that remains after grilling or preparing another oven dish for the main course. Like this the oven can reach the proper temperature (around 170 degrees Celsius) and the heat is distributed evenly throughout the oven. If you want to check the temperature inside the oven, you could use the Magnetic Thermometer (sold separately).

  • Step 2. Grease and line a springform cake tin of about 23 cm with parchment paper. 

  • Step 3. Mix the butter with 200 grams of the sugar in a large bowl until it becomes a creamy mixture. Beat in the eggs and the vanilla extract.
  • Step 4. Add the polenta, almonds, baking powder and orange zest to the mixture and mix together. Gently stir in the raspberries. Spoon into the tin and scatter with flaked almonds. Bake the cake for about 50 minutes until lightly browned.

  • Step 5. Mix the orange juice and remaining grams of sugar in a small saucepan. Gently simmer and stir frequently for about 10 minutes until it the mixture has thickened and has become a sirup. 

  • Step 6. Prick the cake with a fork or skewer and poor the syrup over the cake. Leave to cool in the tin and serve when slightly cooled off. Enjoy!

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