Olive Oil Polenta Cake with Raspberries

This simple, yet flavorful, cake highlights the richness of the olive oil, while the polenta adds a unique texture that is quite satisfying.


This Olive Oil Polenta Cake came to being after I was asked by Olive Central to develop a recipe using South African Olive Oil. A request I gladly accepted. My immediate idea was to take the oil into a sweet realm. Either ice cream or a gluten free bake.

This simple cake is surprisingly delicious. The olive oil adds a definite richness, making the cake moist, rich and definitely moreish. The polenta adds texture to the cake which I think adds interest to the usual almond meal bakes. Some people might find it the polenta too gritty but I like it . Remember the polenta is raw when it goes into the cake so it is worthwhile pulsing it in a food processor to a finer texture.

It definitely requires the sharpness of the berries when serving to cut the richness of the cake and add a splash of colour.


Olive Oil Polenta Cake
This simple, yet flavorful, cake highlights the richness of the olive oil, while the polenta adds a unique texture that is quite pleasing. Berries offer the perfect accompaniment in both taste and color. Adapted from http://www.telegraph.co.uk/
Recipe Type: Dolci
Serves: 8 servings
  • 300g (11 ounces) caster sugar (extra fine sugar or superfine sugar)
  • 250g (9 ounces) polenta (pulse for a few minutes in your food processor to get a finer grain)
  • 200g (7 ounces) ground almonds
  • zest of two lemons
  • 1½ tsp baking powder
  • ¼ tsp of salt
  • 4 eggs, beaten
  • 225ml (8 ounces) extra virgin olive oil
  • double cream for serving
  • raspberries for serving
  1. Preheat the oven to 180C (356 F)
  2. Grease and line a 20cm (8 inch) loose-bottomed cake tin.
  3. Combine the dry ingredients and zest in a large mixing bowl.
  4. Add the eggs and beat well.
  5. Pour in the olive oil and mix well to ensure a smooth batter.
  6. Bake for 75 minutes until a skewer comes out clean. (If the top browns too quickly, cover loosely with some tin foil.
  7. Allow to cool in the tin before removing.
  8. Serve with a dollop of double cream or whipped cream and a few raspberries


Hein van Tonder

Hein is a Gourmet Hunter and Food Writer and Photographer in the beautiful city of Cape Town, South Africa. He has always loved food and photography is a relative new hobby. He uses his blog heinstirred.com to combine his love for photography with his other love, eating. He has fully embraced the food media world with his styling, photography and words being seen on various digital and traditional platforms.

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