Polenta Yoghurt Cake with Almonds & Orange

A gluten free almond and orange cake. The yoghurt adds moistness to the sponge.


For the Sponge Cake:

120g FAGE Total

250g butter

190g golden caster sugar

4 eggs

50g self-raising flour

grated zest of 2 oranges

100g ground almonds

250g polenta

2 tablespoons of poppy seeds (plus 1 tablespoon extra for the top of the cake)

For the Syrup:

Juice of 2 oranges

175ml water

140g golden caster sugar

1 cinnamon stick

50g honey

To Serve:

A large dollop of FAGE Total



  1. Pre heat the oven to 170°C/325°F/Gas Mark 3. Grease a 20cm/8” round cake tin.
  2. Beat the butter and sugar until it is pale yellow and creamy and beat in the eggs one at a time.
  3. Add the flour, zest, ground almonds, polenta, FAGE Total yoghurt and poppy seeds. Mix well with a wooden spoon and transfer to the prepared tin smoothing the top with the back of a spoon.
  4. Bake for about 1 hour but check after 45 minutes – the sponge will be golden brown and springy when cooked. Leave to cool in the tin.
  5. To make the syrup place all the ingredients in a pan and bring to the boil then simmer until reduced by at least half and it has a syrupy consistency.
  6. Using a skewer dot holes across the surface of the cake and then pour over the syrup, sprinkle with the extra poppy seeds. Leave to soak in before removing from the tin.
  7. Serve with extra FAGE Total yoghurt or vanilla ice cream and a trickle of honey.