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Agriculture and rural development

Orange and polenta cake with Montes de Toledo PDO olive oil

Recipe to keep you baking bringing together ingredients full of zest and aromatic flavours combined with Spanish Montes de Toledo PDO olive oil.

How to prepare


For the cake

  • 3 eggs
  • 80 g sugar
  • 220 ml Montes de Toledo PDO
  • 180 g almond powder
  • 120 g polenta
  • 1 tsp baking soda
  • a few drops of lemon juice
  • zest of 1  lemon
  • ½ tsp salt
  • 1 tsp chopped rosemary

For the syrup

  • 100 ml water
  • 5 tbsp agave syrup
  • 4 oranges, juiced (reserve the pulp)
  • 1 orange, cut into thin slices



1. Preheat the oven to 180°C. For the syrup: bring 100 ml of water to the boil. Add 5 tbsp agave syrup.


2. Add the juice of 4 oranges (reserve the pulp).


3. Add 1 orange, cut into thin slices. Simmer over a low heat for 10 minutes.


4. Reserve the syrup and transfer the orange slices to a baking sheet. Bake for 10 minutes on each side at 180°C and set aside.


5. For the cake: whisk the eggs and sugar.


6. Pour in 220 ml Montes de Toledo PDO olive oil. Add the orange pulp.


7. Add the following ingredients and mix: 180 g almond powder, 120 g polenta, 1 tsp baking soda, a few drops of lemon juice, zest of 1 lemon, ½ tsp salt and 1 tsp chopped rosemary.


8. Pour the mixture into a cake tin 20 cm wide by 6 cm high. Bake at 180°C for 40 minutes.


9. Pour the syrup over the cake and let it soak in.


10. Decorate with the orange slices. Enjoy! It’s Orange and polenta cake with Montes de Toledo PDO olive oil.

Reasons to love Montes de Toledo PDO

Only fresh and healthy olives of the Cornicabra variety that have attained optimum maturity are used to produce Montes de Toledo PDO olive oil.

The Montes de Toledo range is a line of low mountains with extensive flat areas in the interior. Temperatures are those of a markedly continental climate, making for the special environment in which the olives are grown, and which influences the aspect and flavour of Montes de Toledo PDO extra-virgin oil.