Blackberry, Almond & Orange Polenta Cake

I’d say that blackberries, almonds and orange is one of my favourite flavour combinations, especially at this time of year. With the urge to experiment with polenta in a gluten-free cake, this seemed like the perfect opportunity. They key here is to use the juice of the oranges to moisten the cake (polenta can make a cake really dry) so the result is a delicious sponge spiked with juicy blackberries (get them while they are in season) and scattered with crunch flaked almonds. Enjoy!



  • 1 cup instant polenta
  • 1 cup ground almonds or almond flour (I used Sukrin)
  • ½ cup plain flour (gluten-free if needed)
  • 2 tablespoons coconut sugar or stevia (I used The Coconut Company)
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 eggs (I used The Happy Egg Company)
  • 4 tablespoons maple syrup (I used Meridian)
  • Zest and juice of 2 oranges
  • 4 tablespoons oil (rapeseed or melted coconut – I used Lucy Bee)
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Large handful of fresh blackberries
  • Large handful of flaked almonds


Get baking!

  1. Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin.
  2. Mix together the polenta, ground almonds/almond flour, flour, sugar/stevia, baking powder and bicarbonate of soda in large bowl.
  3. Whisk together the eggs with the maple syrup, orange juice, oil, vanilla and almond extract until frothy.
  4. Pour this into the dry ingredients along with the orange zest and fold in to combine – you want a smooth batter.
  5. Spoon this into your prepared tin and smooth out evenly. Arrange the blackberries on top and scatter over the flaked almonds.
  6. Bake for a total of about 40-45 minutes, until risen, golden and firm to the touch. Leave to cool in the tin.
  7. Carefully run a knife around and remove your cake from the tin. Slice up into 8 and serve!


Keep any remaining slices in an airtight container for up to 2 days.