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Monday 28 June 2010

Baking for Beginners: Raspberry, honey and almond polenta cake

This is a beautiful cake for summer - soft and moist, and better still gluten-free. The polenta adds crunch and texture, while the raspberries and honey give a sweet, floral hit.

If you can't eat nuts, substitute the same amount of flour for the ground almonds.

You'll need:

  • 4 tbsp honey
  • 170g raspberries, washed and patted dry
  • 250g butter, at room temperature
  • 250g caster sugar
  • 200g ground almonds
  • 200g quick polenta
  • 1/4 tsp salt
  • 2 tsp baking powder (check it's gluten free)
  • 3 eggs
  • 100ml milk

Make it!

  • Preheat the oven to 180c / Gas 4. Grease and line the base and sides of a 9 inch cake tin.
  • Put the honey in a small saucepan and gently warm through until it becomes very runny. Take off the heat and add the raspberries, stirring to coat them in honey. Leave to one side.
  • Cream together the butter and sugar until it's pale and soft.
  • Mix in the almonds, polenta, salt and baking powder.
  • Lightly beat together the eggs and milk in a separate bowl - just enough to combine them. Stir into the mixture - the batter will be quite soft and will drop nicely off a spoon.
  • Spoon the mixture into the lined tin and press the raspberries into the top. Drizzle over the remaining honey.
  • Bake for around 1hr 15 minutes or until a skewer poked into the centre comes out clean. Serve warm with a dollop of whipped cream.


  1. Sounds gorgeous! Think I'll be giving this one a go.

  2. Do it! It's very tasty, promise.

  3. I must try this too! I'm always looking out for good gluten free recipes and I love anything with raspberries in it. Polenta and ground almonds give a nice texture - and it looks very straightforward to do.

    Alexthepink's coeliac mum.

  4. Made this and it was lovely with natural greek yoghurt. Very easy too.


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