Little polenta and raspberry cakes

Light, fluffy and oh-so-sweet, Nici Wickes' mini polenta and raspberry cakes are a perfect treat or delightful dessert. Serve these little beauties with whipped cream.

By Nici Wickes
  • 20 mins preparation
  • 20 mins cooking plus resting time
  • Makes 12
  • Print
If you're coeliac, gluten intolerant, or just looking for more delicious sweet and savoury ideas, discover more gluten-free recipes here!


  • 1/2 cup icing sugar
  • Juice of 3 lemons
  • 175 g butter, softened
  • 175 g caster sugar
  • 2 large eggs
  • 80 g fine instant polenta
  • 1/2 cup freeze-dried raspberries, plus extra for dusting
  • 175 g ground almonds
  • 3/4 tsp baking powder
  • Zest and juice of 2 lemons


  • 1
    Preheat oven to 150°C. Grease a 12-hole muffin tin and line each hole with a small square of baking paper.
  • 2
    Make the syrup by simmering the sugar and lemon juice together for 3-5 minutes. Set aside to cool.
  • 3
    Using a standing beater, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating between each. Fold in the polenta, raspberries, ground almonds, baking powder, lemon zest and juice.
  • 4
    Spoon the batter into the prepared tin and bake for 15-18 minutes or until a skewer comes out clean and the cakes have begun to pull away from sides.
  • 5
    Once cooked, prick the top of each cake with a few small holes. Spoon over the cooled syrup so that it soaks in. Leave the cakes to settle for 5-7 minutes before removing and serving with whipped cream and a dusting of crushed freeze-dried raspberries.


Feel free to make one large cake with this recipe, using a lined 20cm springform tin and cooking for 50-60 minutes or until a skewer comes out clean.

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