Drury St. Rose and pomegranate polenta cake

Wed, 10 June 2015

This polenta cake is our most popular cake in the café. The moist texture and fragrant scent of the rose syrup make it a delicious treat with a Middle Eastern flavour. We make this fresh every morning and many of you have asked me for the recipe, so here it is - happy baking!

Helen James


  • 200g unsalted butter
  • 200g caster sugar
  • 200g ground almonds
  • 100g polenta
  • 3 eggs
  • 2tsp baking powder
  • Zest of 2 oranges
  • 5 tbsp Considered Rose syrup (available at the following stores)
  • Handful of pomegranate seeds to decorate

Helen James

  1. 1. Pre-heat the oven to 170ºC.
  2. 2. Grease and line a 23cm (9 inch) round tin.
  3. 3. In a large mixing bowl, beat the butter and sugar with an electric hand mixer or by hand until pale and fluffy.
  4. 4. Add the eggs one at a time, mixing well after each addition.
  5. 5. Fold in the polenta, baking powder, ground almonds and zest until combined - be careful not to over mix.
  6. 6. Scrape the mixture into the prepared tin and bake in the oven for 30- 40 minutes or until a skewer inserted into the middle comes out clean and the cake is coming away from the sides.
  7. 7. While the cake is still warm, pierce it with a sharp knife and pour over 3tbsp of the rose syrup. Using a pastry brush glaze the top of the cake with the remaining 2tbsp of syrup.
  8. 8. Leave to cool in the tin.
  9. 9. Remove from the tin and sprinkle with pomegranate seeds. Serve with thick Greek yoghurt.

Helen James

Let me know if you make this and how you get on #consideredbyhj

Considered by Helen James is available at selected stores

Products used: Dinner Plate3540126 Side Plate3540128 Cutlery Set3541109