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Gluten free lemon polenta cake


  • Preheat oven to 160°C fan forced (180°C normal).
  • Beat 450 gm softened butter with the caster sugar in a large bowl until it becomes pale and light in colour. 
  • Add the ground almonds with the vanilla, and stir in. 
  • Then add the eggs, one at a time, beating well between each addition. 
  • Add the polenta, baking powder, salt, grated rind of 4 lemons and the juice of 1 lemon. Then fold with a wooden spoon until well combined.
  • Brush a springform cake tin with melted butter and lightly coat with flour.
  • Then spoon in the batter, smooth the top and cook in the oven for about 50 mins until a skewer comes out clean from the centre. 
  • When ready, set aside to cool before turning out, slicing and serving with a dollop of yoghurt or cream on the side.  
  • from "The River Café Cookbook"


  • 450 gm+ unsalted butter, softened
  • 450 gm caster sugar
  • 450 gm ground almonds
  • 2 tspn vanilla extract
  • 6 eggs
  • 225 gm polenta
  • 1 tspn baking powder
  • ½ tspn salt
  • 4 lemons
  • gluten free flour
  • plain yoghurt or thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm