Raspberry & lemon polenta cake

Raspberry & lemon polenta cake

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(32 ratings)

Prep: 15 mins Cook: 30 mins


Serves 8
Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake

Nutrition and extra info

Nutrition: per serving

  • kcal608
  • fat40g
  • saturates23g
  • carbs58g
  • sugars38g
  • fibre2g
  • protein8g
  • salt0.97g
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    For the cake

    • 225g very soft butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 225g caster sugar, plus 1 tbsp
    • 4 eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 175g fine polenta



      An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

    • 50g plain flour
    • 1½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • ½ tsp vanilla extract
    • finely grated zest of 1½ lemons



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 200g frozen raspberry, left frozen



      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • icing sugar, or more to taste (optional)

    For the filling

    • 100g soft cheese at room temperature (we used Philadelphia)
    • 1 tbsp icing sugar, or more to taste
    • finely grated zest of ½ lemon, plus a squeeze of juice



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 142ml tub double cream
    • 100g frozen raspberry, defrosted



      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


    1. Heat oven to 190C/fan 170C/gas 5 and butter two 20cm sandwich tins. Line the bottom of the tins with baking paper. In a large bowl, beat the butter and 225g caster sugar together until creamy and light. Gradually add the egg, little by little, until all the egg is worked in and the mix is pale and fluffy. If the mix looks like it’s starting to split, add 1 tsp of the flour, then carry on.

    2. Put the polenta in another bowl, then stir in the flour and baking powder. Beat the vanilla extract and zest into the eggy mix, then fold in the dry ingredients. Spoon half the batter into each tin and level the top. Scatter all but a handful of the raspberries over the mix and poke in gently. Sprinkle one of the sponges with the 1 tbsp sugar. Bake for 20 mins until risen and golden, but still with a little wobble under the crust.

    3. Open the oven, whip out the sugar-crusted sponge and quickly poke the remaining frozen raspberries into the top. Bake both sponges for 10 more mins or until springy in the middle. If this sounds too tricky, just leave the sponges to bake for 30 mins – the cake won’t look as glam, but will still taste great (you can add the leftover berries to the filling instead). Cool in the tin for 10 mins, then cool completely on a rack. Be careful when turning out the raspberry-topped sponge and slide it off its base rather than turning it upside down.

    4. When the sponges are cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if it needs it. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Fold in the defrosted raspberries. Use to sandwich the sponges together, sugar-crusted on top, and serve dusted with more icing sugar.

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    Comments, questions and tips

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    27th May, 2012
    This was quite easy to make and looked and tastede great. I was scared about placing the raspberries on the top layer during cooking, but this worked out fine. I didn't have any polenta, so used semolina instead. It's a good substitute.
    27th Jan, 2012
    i have a pkt of ready made polenta, is this the fine polenta in the recipe ?
    10th Jan, 2012
    Quick & simple recipe. Very yummy and my office have eaten the whole cake before lunch, so that's a proven thumbs up :-)
    20th Dec, 2011
    Seriously one of the best cakes on the web!
    20th Oct, 2011
    I couldn't get hold of polenta so used self-raising flour, absolutely gorgeous! I'm a regular baker and this was one of the lightest, tastiest cakes I've ever made. The filling was gorgeous too. Devoured in record time by 6 hungry colleagues!
    8th Aug, 2011
    Hi, does anyone know if I can substitute olive oil (or any other oil) for butter? Partially or fully? I would like to make this for someone who's on a low-carb, low-fat diet. Is this an appropriate recipe for such a requirement? Thanks in advance for the advice!
    1st Aug, 2011
    I made it with 400g of fresh raspberries and it was amazing! Verry good with ice cream!
    6th Jun, 2011
    Lovely cake! Gets better after a day or so. Have made it a couple of times and has always gone down well.
    31st May, 2011
    This was my first glutenfree cake I made for a friend of mine. Delicious! Didn't have two 20cm tins so used a bigger one (25) and made only one layer with the cream on top (took 1.5 times the ingredients for the filling/topping) Put several spoons of the batter on a baking sheet and made 'waffles'' which I then arranged atop of the cream along with extra berries - looked very nice and tasted even better. Next time, I'll try to add some almonds to the batter, read this at many other places, in combination with the polenta it seems to make the cake more fluffy, less compact. Re polenta, make sure to get a really fine one, otherwise the sensation might remind you of your childhood at the beach, eating sand :)
    30th Oct, 2010
    This is perfect also without the flour and with wheat free flour for those who are wheat intolerant!


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