Dessert

Cranberry & Clementine Polenta Cake with Zesty Cinnamon Cream Recipe

ByBen Miller December 4, 2025December 4, 2025

Introduction

This Cranberry & Clementine Polenta Cake is a delightful blend of zesty citrus and sweet-tart berries, perfect for any occasion. Topped with a creamy cinnamon-spiced whipped cream, it offers a moist, textured treat that’s easy to make and sure to impress.

The image shows a round cake with a golden brown crust and visible red berry pieces inside. One thick slice is cut and placed on a white plate in the front, revealing two layers: a moist yellow cake base with scattered red berries, topped with a dollop of white whipped cream with a smooth, light texture. The whole cake sits on a white plate in the background. There are some cake crumbs scattered around on the white marbled surface, and next to the slice on the plate is a gold spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g salted butter, softened, plus extra for the tin
250g caster sugar
4 large eggs
200g self-raising flour
150g polenta
4 clementines, zested
150g fresh or frozen cranberries (defrosted if frozen)
300ml double or whipping cream
½ tsp cinnamon
2 tbsp icing sugar
3 tbsp clementine juice

Instructions

Step 1: Preheat the oven to 160°C (140°C fan) or gas mark 3. Butter the base and sides of a 23cm round cake tin, then line it with baking parchment.
Step 2: Using an electric whisk, beat the softened butter and caster sugar together until pale and fluffy, about 5 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition, and add a spoonful of the self-raising flour between eggs to help the batter combine smoothly.
Step 4: Fold in the remaining flour, polenta, and clementine zest gently until combined.
Step 5: Carefully fold in the cranberries, being gentle if using defrosted berries to avoid staining the batter red.
Step 6: Spoon the batter into the prepared tin and smooth the top with the back of a spoon.
Step 7: Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean.
Step 8: Let the cake cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
Step 9: To make the cinnamon cream, whisk the double cream, cinnamon, icing sugar, and clementine juice together using an electric whisk until soft peaks form. Chill until ready to serve.
Step 10: Serve slices of the cake with the zesty cinnamon cream on the side.

Tips & Variations

Use fresh cranberries for a tart burst or frozen if fresh aren’t available; just be gentle while folding them in to keep the batter’s color.
Add extra clementine zest to the cream for a stronger citrus flavor.
For a nutty twist, sprinkle chopped toasted almonds on top before baking.
If polenta is unavailable, fine cornmeal can be used as a substitute, but expect a slightly different texture.

Storage

Store the cake in an airtight container at room temperature for up to three days. Keep the cinnamon cream chilled separately and add just before serving for the best texture. The cake is also suitable for refrigeration if your kitchen is warm, but bring it back to room temperature before serving.

How to Serve

The image shows a round, golden brown cake with a moist texture and red berry pieces inside, placed on a white plate in the background. A slice is cut out from the cake, revealing its soft, yellow crumb with scattered red berries. In the foreground, the slice sits on a white plate topped with a generous swirl of white whipped cream that has tiny dark specks. Next to the slice is a gold fork. The setting is on a white marbled surface, with some crumbs scattered around, giving a fresh and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other citrus fruits instead of clementines?

Yes, mandarins, tangerines, or oranges work well and will give a similar bright flavor. Adjust the zest and juice quantities to taste.

Can this cake be made dairy-free?

To make a dairy-free version, substitute the butter with a plant-based alternative and use coconut cream or a dairy-free whipping cream for the topping. The texture may vary slightly.