Gluten and dairy-free lemon or orange polenta cake

Gluten-free, Dairy-free, Soya-free
Author Vicki Montague, the Free From Fairy


  • 200 g dairy free margarine
  • 200 g white sugar 150g if using marmalade
  • 4 medium free-range eggs
  • 200 g ground almonds
  • 150 g fine maizemeal or polenta not the quick cook variety
  • 1 tsp gluten-free baking powder
  • Finely grated zest of 1 lemon or orange plus the juice or 3 tbsp marmalade
  • Optional 1/4tsp almond extract


  1. Pre-heat oven to 180 degrees or 160 degrees for a fan oven
  2. Whisk (cream) the spread and the sugar together until light and fluffy
  3. Add the remaining ingredients and mix well
  4. Grease a 20cm loose-bottomed round cake tin and add the mixture, smoothing the top
  5. Place in the pre-heated oven for 40-45 minutes until just firm to touch and golden on top
  6. Leave to cool for 5 minutes in the tin before turning out and leaving to cool on a wire rack
  7. Serve plain, slice into 2 and fill with buttercream and jam/marmalade, or top with toasted flaked almonds, fruit such as raspberries or cooked rhubarb.