Lime and Polenta Cake

Servings: 10 – 12                    Time: Around 1hr 50 min including baking and cooling

Difficulty: Easy

IMGP1984 Thur 18th Jan - Lime & Polenta cake - 8IMGP1989 Thur 18th Jan - Lime & Polenta cake - 8

A fairly quick and straight-forward cake. Good taste and a lovely grainy texture.

Credit: Adapted from an original Mary Berry recipe



  • 300g unsalted butter, softened
  • 300g caster sugar
  • 2 limes – zest/rind + juice
  • 4 eggs (beaten)
  • 300g ground almonds
  • 150g polenta
  • 1 tsp baking powder


  • 1 lime – zest/rind + juice
  • 75g caster sugar
  • Icing sugar for dusting

Equipment: A deep sided 23cm/9″ round spring-form tin


  1. Preheat the oven to 140° fan. Grease the tin and line the base with baking paper.
  2. Put butter, sugar and the lime zest into a large bowl and beat with an electric mixer until pale and fluffy.
  3. Gradually whisk in the eggs, then add ground almonds, polenta, lime juice and 1 tspn baking powder. Carefully fold in until thoroughly combined.
  4. Spoon the mixture into the prepared tin. Bake in the oven for about 75 – 80 minutes. (Check after 60 mins – cover if necessary). Put to one side while making  the glaze.
  5. For the glaze, put 75g sugar, 2 tablespoons of water and the juice from the third lime in a pan and stir over a low heat until all the sugar has dissolved, then simmer for 2 – 3 minutes until syrupy. (Keep the lime zest for later) Spoon the hot syrup over the still warm cake. (N.B. When I made this cake I pricked holes before adding the glaze. Probably wasn’t necessary – it’s up to you.)
  6. Leave the baked cake in the tin until fully cooled.
  7. Remove from the tin, transfer to a serving plate or cake stand. Dust with icing sugar and sprinkle the zest over the top prior to serving.

Final comment: This cake can rise quite high so make sure your tin has sufficient depth.