The legendary lemon polenta cake from Café Maitreya – lush!



 Lemon polenta cake


The legendary lemon polenta cake from Café Maitreya – lush!


  • 400g golden granulated sugar
  • 400g butter (or margarine)
  • 5 eggs
  • 400g ground almonds
  • 200g fine polenta
  • 4 lemons, fine zested and juiced (seperately)
  • 5g salt
  • 10 g baking powder (gluten free if necessary)
  • an extra 100g caster sugar for topping


Beat the butter (or margarine) and sugar together 'til very smooth and creamy.

One by one slowly beat in the eggs.

Add the lemon zest.

Separately mix together the polenta,ground almond, salt and baking powder, then fold into the cake mixture

Transfer to a 25cm spring form cake tin (greased and lined with baking parchment). Cover the cake with allumium foil to allow the cake to double in size. Bake in a pre-heated oven at 150C for 1½ to 2 hours (or until you can pull a skewer cleanly out of the cake)

Whilst the cake is in the oven, juice the lemons, and together with the extra 100g of caster sugar  place in a small saucepan pan.Bring to the boil and gently simmer until the juice has reduced by about half and is syrupy.

When the cake is out of the oven let cool for 30 minutes, then using a fine skewer make about 50 holes , pour on the lemon syrup and let it  sink in.

Leave to cool and enjoy!