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    Flourless Polenta and Almond Cake

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    Flourless Polenta and Almond Cake

    This is a simple and delicious, flourless cake that you can adapt to suit the flavours in your storecupboard. Try adding dried fruit such as cherries, blueberries, orange peel or some chopped chocolate. Fresh fruit such as chopped peaches, sliced strawberries or blueberries work really well too. 

    Serve it plain or top with icing and some sprinkles or a scattering of mini eggs.


    Preparation time: 15 minutes, plus cooling
    Cooking time: 1 hour
    Total time: 1 hour 15 minutes, plus cooling

    Serves: 12


    125ml olive oil, plus extra for greasing
    175g ground almonds
    130g polenta
    1 tsp baking powder
    Prepared fresh fruit, dried fruit or chocolate (see note above)
    3 eggs
    200g golden caster sugar
    1 tsp vanilla or almond extract (optional)

    To decorate
    200g Cooks Ingredients Sicilian lemon icing
    100s & 1000s, small sweets or mini eggs such as M&Ms or Galaxy Enchanted Eggs


    1. Preheat the oven to 170˚C, gas mark 3. Lightly brush the base and sides of a 23cm springform cake tin with a little olive oil and line the base with baking parchment.

    2. Place the almonds in a large bowl and stir in the polenta, baking powder and a good pinch of salt. Stir in any dried flavourings such as fruit or chopped chocolate.

    3. In another large bowl, whisk the eggs and sugar with electric beaters until thick and voluminous. Very slowly trickle in the oil (as if making mayonnaise) and extract, if using, whisking as you go, until fully incorporated. Use a large metal spoon to fold in the nut mixture and any fresh fruit.

    4. Spoon the mixture into the tin and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin completely. Carefully remove from the tin and serve plain or decorate as you choose.

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    Cook’s tip: If you don’t have any ready made icing, just mix together 50g icing sugar with a little fruit juice or water until smooth and thick then drizzle over the cooled cake.



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