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Olive Oil Polenta Cake with Raspberries

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.

See Also

Hein von Tonder
Course Dolci
Servings 8 servings


  • 300 g 11 ounces caster sugar (extra fine sugar or superfine sugar)
  • 250 g 9 ounces polenta (pulse for a few minutes in your food processor to get a finer grain)
  • 200 g 7 ounces ground almonds
  • zest of two lemons
  • tsp baking powder
  • ¼ tsp of salt
  • 4 eggs beaten
  • 225 ml 8 ounces extra virgin olive oil
  • double cream for serving
  • raspberries for serving


  • Preheat the oven to 180C (356 F)
  • Grease and line a 20cm (8 inch) loose-bottomed cake tin.
  • Combine the dry ingredients and zest in a large mixing bowl.
  • Add the eggs and beat well.
  • Pour in the olive oil and mix well to ensure a smooth batter.
  • Bake for 75 minutes until a skewer comes out clean. (If the top browns too quickly, cover loosely with some tin foil.
  • Allow to cool in the tin before removing.
  • Serve with a dollop of double cream or whipped cream and a few raspberries


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