Spring London’s orange polenta cake is teatime perfection

Try this fresh, fragrant number from the restaurant’s head pastry chef

Written by The Sette December 15, 2020

This recipe by @stromabakes – Head Pastry Chef at Spring London and one of our favourite to follow on Instagram – is simple yet utterly delicious. It is incredibly easy to make and lasts well in an airtight container. It also happens to be gluten free.


  • 225g caster sugar
  • 225g soft cubed butter
  • 3 eggs
  • 175g ground almonds
  • 75g polenta
  • 1tsp baking powder
  • Pinch of salt
  • 100g icing sugar
  • 2 orange zest & juice- these can be any type of orange, if you opt for something smaller like a clementine then use at least 3 of them, the recipe is also delicious with blood oranges, which will give you a delightful shade of light pink!
Illustrations by Isabella Bowie


  1. Preheat the oven to 170c
  2. Cream the butter, sugar and zest together until pale and fluffy
  3. Add the eggs in one by one, scarping the sides of the bowl in between adding each egg
  4. Gradually add in the dry mix: almonds, polenta, baking powder & salt
  5. Fold in half the orange juice
  6. Spoon the ingredients into a greased and lined loaf tin
  7. Bake for 45-55mins until the skewer comes out clean
  8. Allow the loaf to cool completely before icing
  9. Sift the icing sugar into a bowl and then add enough orange juice to get a nice thick icing consistency
  10. Spread the icing over the loaf
  11. Recommended decorations include: strips of orange zest, toasted flaked almonds or dehydrated orange slices