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


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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