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Lime polenta cake

I adapted this recipe from a more traditional version when I discovered I had 10 limes and a bag of polenta with a rapidly approaching expiry date.

Though the syrup is sweet, the lime gives this cake a satisfying tang.

45 hr
Tea time
200 g ground almonds
1 ½ tsp baking powder
200 g caster sugar
100 g polenta
200 g butter, softened
3 eggs
4 limes, zest and juice
125 g icing sugar


Preheat the oven to 180C and line a spring form or square cake tin with parchment (for these kinds of bakes I often just crumple it up, then press it into the tin).

Use an electric mixer to beat the butter and sugar until pale and fluffy. In another bowl, mix the almonds, polenta and baking powder and gradually beat this into the butter mixture, alternating with the eggs.

When all ingredients have been mixed in well, stir in the zest and then pour the batter into the tin.

Bake the cake for about 40 minutes. It will be ready when the edges of the cake have begun to shrink away from the tin and a skewer comes out clean(-ish). Do not remove the cake from the tin yet at this stage!

Meanwhile, make the syrup by bringing the lime juice and icing sugar to a boil in a saucepan. It is ready as soon as the sugar has dissolved completely.

Prick the cake all over with a skewer and distribute the syrup evenly. Leave to cool completely before taking it out of the tin.