This is a great recipe for gluten-intolerant people – we use a mixture of polenta and almonds instead of wheat.


225g soft butter

225g caster sugar

3 eggs, beaten

Finely grated zest and juice of 1 lemon

A few drops of almond essence (optional)

200g ground almonds

125g medium polenta

1 tsp baking powder


  1. Preheat oven to 170oc/325of/gas mark 3
  2. Place greaseproof paper on bottom of 8-inch cake tin, butter sides and dust with polenta
  3. Cream butter, add sugar and mix well
  4. Beat in eggs one at a time, add lemon zest and juice and almond essence
  5. Fold in ground almonds, polenta and baking powder
  6. Put in tin and cook in oven for 58-68 minutes
  7. Let it cool in tin for 10 minutes before removing
  8. Dust with icing sugar