Date: 02 Aug 2017 Author: Jacqui Categories: Desserts, Food, Polenta, Sweets & Treats 0


As they say, life’s too short for difficult desserts! This cake is seriously sooo good! And can be enjoyed by non Celiacs too! And it cannot be simpler to make!


  • 200g blanched almonds
  • 230g Caster Sugar
  • 100g Polenta (you can use the instant)
  • Pinch salt
  • 250g butter (at room temperature)
  • 5 eggs
  • 2 heaped tbsp yoghurt
  • 2 tsp gf baking powder
  • 1/2 tsp of lemon essence
  • 1 level tsp vanilla essence
  • 2-3 tbsp limoncello


Preheat oven to 170C.

Grind the almonds with two tbsp of sugar until fine. Place in a bowl with the polenta, the baking powder and a pinch of salt.

In another bowl, beat the butter with the sugar until creamy.  Start adding the flours whilst beating, followed by the eggs, one at a time, then add the essences, yoghurt and limoncello.  Continue beating until smooth.

Pour the batter into a greased cake pan and bake until a skewer comes out clean when inserted in the centre of the cake.

Leave to cool before dusting with icing sugar.


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