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  • Prep Time
    25 mins
  • Cook Time
    60 mins
  • Serving
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Polenta is perfect for Celiacs as it is naturally gluten free.  It is also such a versatile ingredient since you can use it in so many recipes, both sweet and savory.  Here it is used in this delicious pound cake recipe, made with fresh raspberries.



    Polenta comes in different textures. Here I used half normal polenta and half Fumetto which is very finely ground polenta.

    Step 1

    Preheat oven to 180C. Grease a plum cake tin and set aside. Lightly dust the raspberries with cornflour which will help prevent them sinking in the batter.

    Step 2

    Using a hand held mixer, beat the eggs with the sugar in a large mixing bowl for a few minutes. Add the polenta, the cornstarch, the almond flour, the kibbled almonds, the vanilla essence, the milk and finally the butter and beat again until all the ingredients are combined and the mixture is smooth.

    Step 3

    Pour half of this batter into the greased plum cake tin. Put a layer of raspberries all along in the middle and then pour the remaining batter.

    Step 4

    Place in the oven and bake for approximate 50 to 60 minutes or until a skewer, when inserted in the cake comes out clean.

    Step 5

    Leave to cool before removing from the tin. Dust liberally with icing sugar on top.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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