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Almond Polenta Cake

This beautiful almond polenta cake is a foolproof gluten-free recipe. It's the ideal bake for afternoon tea, or even a sweet breakfast-time treat.

This gluten-free cake is perfect for satisfying your sweet tooth while staying away from flour. The polenta and almonds give the cake a crumbly texture.

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Almond Polenta Cake

COOKS IN: 1 hour


  • 200 g butter
  • 200 g brown sugar
  • 3 large eggs
  • 1 tablespoon Amaretto liqueur
  • 200 g ground almonds
  • 100 g polenta
  • 1 1/2 teaspoon baking powder
  • Grated orange zest
  • 20 g flakes almonds


  1. Preheat the oven to 180 and grease the sides of 20 cm springform cake tin with butter and line the base with baking paper.
  2. Leave the butter on a room temperature for about 1 hour. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well between additions. Then 1 tablespoon of Amaretto and grated orange zest for 2 more minutes.

  3. Place the ground almonds, polenta and baking powder in a separate bowl and mix well. Lightly fold the dry mixture into the butter mixture until just smooth. Spoon the batter into the prepared tin, smooth over the surface and scatter over the flaked almonds.

  4. Bake the cake for 45 minutes or until golden brown and a skewer inserted into the centre comes out with only a few crumbs. Leave the cake in the tin to cool slightly then transfer to a wire rack to cool completely before serving. Dust with icing sugar. This cake will be quite fragile so handle carefully as you remove it.

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