Lemon & Berry Polenta Cake – moist, delicious, a gluten-free recipe

Lemon & Berry Polenta Cake  - gluten free

I’ve made plenty of cupcakes and bars so it was time to make a cake. I don’t trust my oven. Even after 5 years in this house, I have not figured out my expensive Smeg oven. It cooks unevenly and seems to burn the outside of everything before the inside is cooked. Anyway, I wouldn’t let it beat me and I decided to make this gluten-free lemon, berry polenta cake, which I found at www.cakeboule.wordpress.com

I saw it getting a bit too brown on top before the time was up so I covered it with tinfoil but it still got a little too dark on the bottom even though I pulled it out well before the instructions said. I have adjusted the timing accordingly in the recipe but check it after 35 minutes to see if a skewer comes out clean. If it does, get it out of there. This is a very moist, totally delicious cake with a brilliant sharpness from the 4 lemons, which cuts through the sweetness of the sugar syrup which gets poured over the cooked cake. This was a triumph of flavour according to me and one of the best gluten-free recipes I have made.

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Recipe: Lemon & Berry Polenta CakeLemon & Berry Polenta Cake - gluten free

Ingredients

  • 150g (2/3 cup) soft room temperature butter
  • 150g (2/3 cup) caster sugar
  • 3 eggs
  • 75g (1/3 cup) ground almonds
  • 1/2 tsp gluten-free baking powder
  • 4 lemons – grated rind and juice
  • 75g (1/3 cup) polenta (quick cook fine grain variety)
  • 50g  (1/5 cup – about 2 tbsp) white sugar (for the sugar syrup)
  • 200g (3/4 cup) mixed berries

Method

  1. Preheat oven to 170°C/Fan150°/325°F/Gas 3
  2. Grease a 20cm/8”cake tin and line with baking paper or greaseproof.
  3. Beat butter and 150g sugar together until pale and light (about 5 mins).
  4. Beat in eggs, one at a time.
  5. Mix in the ground almonds and baking powder until fully combined.
  6. Stir in all the grated lemon rind and juice of two lemons – reserve the rest for the sugar syrup.
  7. Stir in the polenta and then the berries.
  8. Spoon mixture into cake tin.
  9. Bake for approx 35/40 minutes on the middle shelf.
  10. Allow to cool in the tin.
  11. Add the juice of the remaining 2 lemons into a saucepan with 50g sugar.
  12. Boil gently, stirring regularly, for 5 minutes to form a thick syrup.
  13. Make holes in the cake with the cake tester or a skewer and pour syrup over the cake
  14. Allow to cool before removing from the tin.

Quick notes

Keep in an airtight container for up to 3 days. I glazed this cake with a simple mixture of icing sugar, lemon juice and water – just to make it pretty but it’s not necessary.

Preparation time: 15 minutes

Cooking time: 35 minutes

Diet tags: Gluten free

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

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Lemon Berry Polenta Cake - Gluten free recipe

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Comments

  1. Eha says

    Well, I have no food allergy problems whatsoever [sorry, am allergic to the lovely fruit 'durian' as I found out in Singapore a long time ago :) ] , but I love anything to do with polenta and find the gorgeous amount of lemon versus the sweetening berries an intriguing combo – so only one way to find out!!

  2. says

    I don’t think I have any food allergies either but gluten-free kind of intrigues me and it can’t hurt to try it for a change. My husband doesn’t have a sweet tooth at all but he eats my granola bars and actually liked this cake so that’s saying something.
    Suzanne

  3. says

    I’m not one who fears gluten, but I do have friends who are allergic – so I’m always grateful for recipes. I really like lemon, and who doesn’t like berries? Looks like a terrific recipe – thanks.

    • says

      I think I sometimes feel better when I’m gluten-free but I have never done it religiously so I’m not sure. It must be mild if I do have an allergy.
      Suzanne

  4. Chloe says

    My two year old son and I made this a little while ago (he helped with everything but the sugar syrup) it’s a nice easy recipe and the results are delicious. My partner is Gluten Free and we’ve started looking for reliable and delicious gluten free recipes, this one is definitely a keeper! I added some strawberries as they are in season here in the U.K, and they are add a real lovely colour and taste.

    Thank you for sharing!

    • says

      Two-year-old cook? Wow! I’m glad you have found this recipe because it is one of the best gluten-free ones I have made so far and I am always looking.for new ones. Strawberries would be delicious.
      Suzanne

    • says

      Good to see you here, Holly. This is a great cake and, as Chloe mentioned above, you could substitute different berries according to the season.
      Suzanne

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