Lemon polenta cake

Polenta, a traditional staple food throught Nothern Italy,  is a dish made from boiled cornmeal, which doesn’t make it sound very enticing, but it is appetizing when combined in the right dish. It works well in this recipe as a dessert.


  • 115 g/4oz chopped dried dates
  • 90 ml/3 fl oz water
  • 115g/4 oz butter or marg
  • 125g/4 1/2 oz gluten free/rice/regular flour
  • 2 medium eggs
  • 85g/3oz ground almonds
  • 55g/20z polenta
  • 1 rounded tsp baking powder
  • 2 tsps grated lemon rind
  • 2 tbsp lemon juice
  • Method

    • Grease and line a 1lb loaf tin or a 15cm/6 in sandwich tin and set the oven temp  to 180 centigrade or equivalent.
    • In a pan simmer the chopped dates and water on low heat until the mixture is soft and mushy and most of the water has been absorbed. Allow to cool.
    • Process the mixture with the butter or marg until smooth and creamy. Add the polenta, eggs, baking powder and lemon rind and juice and process again. The mixture should have a soft dropping consistency, so add a little extra water if needed.
    • Place the mixture in the baking tin and bake for aprox 45 mins or until golden brown and spongy to touch.
    • Allow the cake to cool  for 5 mins and then turn onto a wire rack and remove the lining paper.
    • Serve and enjoy!

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