Polenta Pudding Cake

Polenta Pudding Cake

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Servings: 6
Calories: 679


  • 9 oz butter plus extra for greasing
  • 9 oz unrefined caster sugar
  • 3 unwaxed lemons
  • 4 eggs
  • 4 1/2 oz polenta
  • 1/2 oz ground almonds
  • 3 1/2 oz flour cream to serve


  • Heat the oven to 160°C/gas 3.
  • Lightly butter a 20 cm pie dish.
  • Cream together the butter and caster sugar with an electric whisk until soft and smooth. Finely grate the lemon zest from two and a half of the lemons and then juice them. Add the zest and juice to the cake mix and blend.
  • Thinly slice the remaining half a lemon and keep on one side.
  • Beat the eggs into the cake mix -it will split, but do not worry, this is normal. Then beat in the polenta and ground almonds. Finally, fold in the flour with a large spoon.
  • Transfer the cake mix to the buttered dish, arrange the lemon slices on top and bake for 25-30 minutes. Serve warm, with cream.
Calories: 679 kcal
Carbohydrates: 77 g
Protein: 9 g
Fat: 39g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 201 mg
Sodium: 368 mg
Potassium: 180 mg
Fiber: 3 g
Sugar: 44 g
Vitamin A: 1278 IU
Vitamin C: 29 mg
Calcium: 164 mg
Iron: 7 mg
Dishes Desserts
Cuisine French
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