Lemon and almond polenta cake

Lemon and almond polenta cake


  1. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease a 23cm (9in)
  2. Put the Trex, sugar, eggs, almond essence, lemon zest and lemon juice into a large mixing bowl. Add the ground almonds, polenta, salt and baking powder. Use a wooden spoon to beat together until smooth and creamy, about one to two minutes.
  3. Transfer to the prepared tin and level the surface. Bake on the middle shelf of the oven for 40-45 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack to cool completely.
  4. To decorate, mix the icing sugar with the lemon zest and lemon juice to make a thin icing. Drizzle over the cake and decorate with lemon jelly slices. Leave until set, then serve.

Recipe from TREX vegetable baking fat

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This moist cake is made with ground almonds and instant polenta, making it wheat-free and gluten free — though you'd never guess!


150g Trex, at room temperature, plus a bit extra for greasing
150g Caster sugar
4 Large eggs
½ tsp Almond essence
Finely grated zest and juice of 1 lemon
200g Ground almonds
200g Instant polenta
Pinch salt
2 tsp Baking powder(gluten free)
To decorate:
100g Icing sugar
1 tsp Finely grated lemon zest
2-3 tbsp Lemon juice
Lemon jelly slices, to decorate


Time: 25 minutes
Serves: 6-8
Nutrition: n/a