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Organic Polenta/Corn Semolina 500g


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About this Product

POLENTA CAKE (Nigella's)

I haven't tried it, but polenta cake is extremely nice, it has a medieval feel to it. Of course, if you feel like something savoury, hearty, the other fabulous thing you can make is porridge (bring one part water to the boil, mix 1 part polenta with one part cold water and stir in, then simmer for 10 minutes. Spread out onto baking tray, cover with pizza ingredients and bake for 20 minutes at 180 degrees.)


  • 250g butter, softened
  • finely grated rind of 2 lemons
  • 1 cup caster sugar
  • 3 eggs, separated
  • 1/4 cup lemon juice
  • 150g [1 1/2 cups] ground almonds
  • 1 cup fine polenta
  • Syrup: 1/4 cup each: lemon juice, sugar


  1. Preheat oven to 160 C.
  2. Lightly grease and line a 20cm round cake pan.
  3. Beat the butter, rind and sugar, until light and fluffy. Slowly ad the egg yolks, beating well.
  4. Stir in the juice, ground almonds and polenta.
  5. Whip the egg whites, until soft peaks form. Carefully fold into the polenta mixture.
  6. Spread the mixture into the prepared pan. Bake for about 1 hour or until a skewer inserted in the centre comes out clean.
  7. Meanwhile, boil the lemon juice and sugar, stirring until the sugar is dissolved. Spoon evenly over the hot cake.

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