Olive oil polenta cake

8 servings Prep: 15 mins, Cooking: 1 hr 15 mins
Rate this recipe
A flavoursome gluten-free cake.

By Food24 March 25 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

300 g castor sugar
250 g polenta
200 g almonds — ground
lemon — zest only
1,5 tsp Baking powder
1/4 tsp salt
4 eggs — beaten
225 ml olive oil — extra virgin
cream — double thick, to serve
raspberries — to serve
Tap for ingredients
Tap for ingredients


Preheat the oven to 180C.

Grease and line a 20cm loose-bottomed cake tin.
Combine the dry ingredients and zest in a large mixing bowl.
Add the eggs and beat well.
Pour in the olive oil and mix well to ensure a smooth batter.
Bake for 75 minutes until a skewer comes out clean. (If the top browns too quickly, cover loosely with some tin foil.
Allow to cool in the tin before removing.
Serve with a dollop of double cream or whipped cream and a few raspberries.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.