Gluten-free lemon almond polenta cake

Gluten-free lemon polenta almond cake

An intensely lemony, gluten-free polenta almond cake drenched in lemon syrup and served with creamy mascarpone is a lovely afternoon treat.
Course Baking, cakes, Easy Recipe, Gluten free
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 -12 servings
Author Alida Ryder


  • 1 cup 150g polenta (not quick-cooking polenta)
  • cups 150g ground almonds
  • 1 tablespoon cornflour corn starch
  • 3 level teaspoons baking powder
  • 1 cup 2 sticks butter, room temperature
  • 1 cup caster sugar
  • 3 large eggs
  • zest of 2 lemons
  • juice of 1 lemon

for the syrup

  • juice of 1 lemon
  • 100 g icing sugar
  • 50 ml boiling water

to serve

  • mascarpone cheese


  • Pre-heat the oven to 180ºc and line a 30cm cake pan with baking paper.
  • Mix together all the dry ingredients.
  • Cream together the butter and sugar until light and fluffy.
  • Add the eggs and dry ingredients alternatively until all the ingredients are well incorporated.
  • Add the lemon juice and zest and mix well.
  • Transfer the batter to the prepared cake pan and place in the oven.
  • Bake the cake for 40-50 minutes or until a skewer inserted comes out clean. Don't be alarmed if the cake has sunk in the middle, that's completely normal. Because this cake is so dense and moist and because of the lack of flour, this will most likely happen.
  • Remove the cake from the oven and allow to cool completely before removing from the pan.
  • To make the syrup, combine the ingredients and mix until the sugar has dissolved.
  • Pour over the cake then serve with a dollop of mascarpone.