Raspberry, Polenta and Orange Loaf

Raspberry, Polenta and Orange Loaf

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  • Recipe difficulty: Easy
  • 0 of 5
  • Cooking time: 

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Recipe for Kenwood by Claire Aldous - Dish Food Editor

This gorgeous moist orange loaf is studded with nuggets of tart raspberries and has a crunchy sugar topping.
Makes: 1 Loaf



  • 3 large eggs, size 7
  • ½ cup rice bran oil
  • ¾ cup caster sugar
  • finely grated zest and juice of 1 orange
  • 1⅓ cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground mixed spice
  • ⅔ cup ground almonds
  • ⅔ cup instant polenta
  • pinch sea salt
  • 2½ cups frozen raspberries
  • ¼ cup sliced almonds



  • juice 1 orange
  • ⅓ cup caster sugar


  1. Grease a 5-6 cup capacity loaf tin and fully line with baking paper.
  2. Preheat the oven to 150°C fan bake.
  3. Whisk the eggs, oil, caster sugar and the orange zest together for 3 minutes. Combine the flour, baking powder, mixed spice, almonds, polenta, and the salt together.
  4. Using a large metal spoon, fold the dry ingredients into the egg mixture along with the orange juice, ensuring there are no pockets of flour in the batter.
  5. Spoon a third of the batter in the tin and top with a third of the raspberries.
  6. Repeat to make two more layers, ending with berries then scatter over the almonds.
  7. Bake for about 1 hour or until a skewer inserted in the centre comes out with a few damp crumbs attached.

  8. Stir the orange juice and sugar together, then while the cake is still hot, spoon it evenly over the top. It will set into a lovely crisp sugary topping.
  9. Leave the cake to cool completely in the tin. 

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