Blood orange saffron polenta cake with cardamom rose cream

Sticky, sweet, and a strong orange flavour. What’s not to like about this blood orange polenta cake from Gul & Sepoy?

Make the cake:

  1. Cream the ghee & sugar in a bowl until light and fluffy
  2. Mix all the dry ingredients separately
  3. Once the mixture is light and fluffy, add the egg one at a time
  4. Fold in the dry ingredients immediately
  5. In the meantime, cut the oranges into thin roundels
  6. Cook the orange roundels until caramelized in a mixture of cardamom, saffron and sugar
  7. Line the round baking tray with parchment paper, arrange the sugar poached orange roundels and the polenta batter and bake for 160C for 40 minutes.
  8. Check the cake is cooked by putting the skewers in between, if the skewers come out dry the cake is cooked.
  9. Allow the cake to cool and once cool cut into portions.
  10. Serve with the blood orange syrup and rose clotted cream


Make the syrup:

  1. Mix the ingredients for the sauce in a saucepan and cook till sugar dissolves – they should thicken into a single string consistency
  2. Remove the sauce from heat and cool
  3. Use to moisten the polenta cake at the time of service


Make the rose clotted cream:

  1. Mix the clotted cream ingredients together
  2. Refrigerate for 1 hour to reset the cream
  3. Serve with the polenta cake

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Recipe Information

Cooking Time
1-2 hours



  • 250g ghee (melted)
  • 250g caster sugar
  • 4 large eggs
  • 140g fine polenta
  • 2 pinches cardamom powder
  • 200g plain flour
  • 2.5 tsp baking powder
  • 2 tsp orange zest
  • 2 drops vanilla essence
  • 100ml orange juice
  • 3 blood oranges
  • 100g icing sugar
  • Saffron (few strands)
  • Salt (pinch)

  Blood orange & cardamom syrup

  •  200g sugar
  • 100ml blood orange juice
  • 2 green cardamom
  • 1 bay leaf
  • 5 saffron strands

  Cardamom rose cream

  • 500g clotted cream
  • 70g icing sugar
  • Cardamom powder (two pinches)
  • 10g crushed dried rose petals