Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Gluten-free plum polenta cake recipe

4 ratings

Add some Italian flavours into your bake with this supremely moist plum and polenta cake. This gluten-free dessert is packed with zingy citrus and fruity flavours – the perfect cake for afternoon tea washed down with a cup of tea. See method

Serves 8
1hr for the pastry, 1hr cooking and 25mins for cooling
630 calories / serving
Vegetarian
Gluten-free

Ingredients

For the cake

150g gluten-free medium cornmeal
150g ground almonds
250g caster sugar
½ tsp gluten-free baking powder
1 unwaxed lemon, finely zested
5 eggs
220ml (7 1/2 fl oz) sunflwower oil
2 tsp vanilla extract
4 ripe plums, halved and pitted

For the syrup

2 tbsp orange juice
3 tbsp maple syrup
Greek yogurt, to serve

Perfect with:

Plums
Hand picked for succulent flesh and sweet flavour

Each serving contains

Energy
2625kj
630kcal 32%
Fat
42g 61%
Saturates
5g 27%
Sugars
39g 43%
Salt
0.4g 7%

of the reference intake
Carbohydrate 55.1g Protein 9.9g Fibre 2.7g

Method

Preheat the oven to gas 3, 170°C, fan 150°C and grease and line a 24cm springform tin.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
In a bowl, combine the cornmeal, ground almonds, sugar, baking powder and lemon zest.
In a separate bowl, thoroughly whisk together the eggs, sunflower oil and vanilla extract. Add this to the dry ingredients and combine until fully incorporated.
Pour the mixture into the lined 24cm springform cake tin. Gently lay the plum halves, flesh-side down, at equal intervals around the edge of the cake and in the centre (they will sink into the cake as it cooks, ending up around the middle). Bake for 30 mins then reduce to 160°C and cook for a further 30-35 mins until the top is golden brown and a skewer comes out clean. (If the top browns too quickly, cover with foil.)

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Remove and leave to cool for 10 mins. While cooling, place the orange juice and maple syrup in a pan over a high heat. Bring to the boil, then reduce the heat and simmer for 2 mins. Using a skewer, make little holes over the surface of the cake. Slowly pour over the syrup, ensuring it is evenly distributed. Leave to cool completely. Serve with a few spoons of Greek yogurt on the side.