Lemon and berry polenta cake

Cake 2Flour is limited at the moment because I’m guessing loads of people have dusted off their old bread-makers and starting baking bread during lockdown. It’s possible to make this cake without flour but this recipe only uses 150 grams leaving most of the one bag we have for some more baking later in the week – cakes or bread? Hmmm…

This recipe is based on one from the Domestic Gothess.


  • 125 g polentacake 1
  • 100 g ground almonds
  • 150 g plain flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Finely grated zest of 2 lemons
  • 130 g caster (sugar
  • 120 ml rapeseed oil
  • ¼ cup freshly squeezed lemon juice
  • ½ cup soya milk
  • ½ cup vegan crème fraiche or yoghurt
  • 1 tsp vanilla extract
  • A handful of fresh blackcurrants, redcurrant and/or blueberries


  • ¼ cup freshly squeezed lemon juice
  • 1 tbsp maple syrup


  1. Preheat the oven to 180°C and grease a 10 inch cast iron frying pan (or use a cake tin)
  2. Place the polenta, ground almonds, flour, baking powder, baking soda and salt in a large bowl and whisk to combine.
  3. Add the lemon zest, sugar, oil, lemon juice, milk, yoghurt and vanilla extract and whisk well until no dry lumps remain.
  4. Pour the batter into the pan and spread it level then scatter over the berries.
  5. Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
  6. While the cake is baking, mix together the lemon juice and maple syrup.
  7. When the cake is done but still warm, drizzle over the syrup then allow it to cool a little before serving.
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2 Responses to Lemon and berry polenta cake

  1. I’ve always been one to bake bread when I don’t want to go to the store, and now even more so, but I know a lot of people are baking bread these days who ordinarily wouldn’t. I’m glad I had yeast on hand when this started because that’s apparently also nearly impossible to get these days.

    This cake of yours looks AMAZING. When forced to choose between bread and cake, I say cake.

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