Lemon Polenta Cake

220g almond flour

115g Amisa Polenta

1 ½ tsp baking powder

½ tsp fine sea salt

3 large eggs

5 tbsp milk

80ml extra virgin olive oil

160g regular granulated sugar

Zest of 1 medium lemon

60ml fresh lemon juice

1 tsp vanilla extract

1 tsp almond extract


For the lemon glaze:

60g icing sugar

1 tbsp lemon juice

Baked lemon slices, for garnish

  1. Preheat the oven to 350˚F/175˚C and spray a 9-inch cake tin with cooking spray, or brush with olive oil. Line the bottom with a round of parchment paper.
  2. In a large bowl, whisk together the almond flour, polenta, baking powder and fine sea salt. Use your fingers to break up any clumps of almond flour.
  3. In a small bowl, whisk together the eggs, milk, olive oil, sugar, lemon zest, lemon juice, vanilla extract and almond extract. Pour the wet ingredients into the dry ingredients and whisk until smooth (the batter will be quite loose).
  4. Scrape the batter into the prepared pan and bake in the oven for about 35 minutes, or until golden brown.
  5. Transfer the cake to a rack and let it cool for 10 minutes. Remove the cake from the tin and let cool completely.
  6. In a small bowl, whisk together the icing sugar and lemon juice until smooth. Spread a thin layer of the glaze over the cake (it will be a very thin layer of glaze). Garnish the cake with baked lemon slices. Let sit for 15 minutes (or up to 4 hours) to allow the glaze to harden before serving.


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