Sardinia Flourless Polenta Cake

Cook Time 1 hour

Servings 8


225g butter, softened, plus extra for greasing

225g caster sugar

4 eggs

Zest of 1 lemon

125g almond meal

125g polenta

1 heaped tsp. baking powder

2 x 125g punnet of raspberries (or any other berry of your choice)

Pinch of salt

Icing sugar, for dusting


Preheat the oven to 160C. Grease and line a 22cm springform tin with baking paper.

Place the butter and caster sugar into the bowl of a mixer and beat until fluffy. With the motor still going add the eggs one by one, beating well between each addition. Add a pinch of salt, lemon zest, almond meal, polenta and baking powder and fold through until incorporated.

Spoon the mixture into the prepared tin and top with berries. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Cool for at least 15 minutes before removing from tin. Dust with icing sugar.


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