Bonne Maman

poppy seed & polenta cake

Serves 8-10


  • 3 small oranges, thinly sliced
  • 150ml (5fl oz) blood orange juice
  • 8 tbsp Bonne Maman Strawberry Conserve
  • 210g (7oz) unsalted butter
  • 210g (7oz) golden caster sugar
  • 50g self-raising flour
  • 150g (5oz) ground almonds
  • 150g (5oz) polenta
  • 1 tsp baking powder
  • 3 eggs, beaten
  • Finely grated zest and juice of 1 orange
  • 1 tsp vanilla essence
  • 2 tsp poppy seeds
  • 50ml vodka, optional


  1. Line the base and sides of a 20cm (8”) spring form tin with greaseproof paper. Preheat the oven to 180°C (gas mark 4).
  2. Put the blood orange juice and 6tbsp conserve in a large frying pan with 150ml (5fl oz) water. Bring to the boil, stirring, until the conserve has melted. Add the orange slices in an even layer and simmer gently for 10-15mins or until the slices are translucent and soft. Lift the slices from the pan and use to line the base and sides of the tin. Reserve the poaching liquid.
  3. Beat together the butter and sugar until very pale and creamy. Mix together the flour, almonds, polenta and baking powder. Gradually beat in the eggs, adding a spoonful of the dry ingredients between each addition.
  4. Fold in the remaining dry ingredients with the orange zest, juice, vanilla essence and poppy seeds. Spoon the cake mixture into the tin and level the surface. Bake for 30mins then reduce the oven temperature to 170°C (gas mark 3) and continue to bake for a further 25mins or until a skewer inserted into the centre comes out clean.
  5. Meanwhile, stir the remaining 2tbsp conserve into the poaching liquid and bring to the boil. Bubble for 5-7mins or until the liquid is well reduced to a sticky syrup. Stir in the vodka and set aside.
  6. Turn the cake out onto a wire rack to cool. Brush or spoon over about half the strawberry syrup until all the orange slices are glazed. Serve in wedges with the remaining syrup and a generous spoonful of crème fraîche.

To freeze: chill, pack and freeze the cooked cake. Cool and freeze the strawberry syrup.

To use: thaw cake and syrup overnight at room temperature. Bring the syrup to the boil and brush over the cake whilst still hot.


Bonne Maman Strawberry Conserve is available from Tesco, Sainsbury's, Waitrose, Morrisons, Co-op, Somerfield, Budgens and selected independent retailers.