Lemon Polenta Cake

by Edward Daniel
Caption of Lemon Polenta Cake. Image by Edward Daniel (c).

Lemon Polenta Cake I love because of the combination of the tart lemon with Eastern spices and lush polenta and almonds.

Blanched almonds, I purchase from a nifty Asian outlet in Hayes.  It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.

What to do next

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Lemon Polenta Cake. Image by Edward Daniel (c).
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 lemons for underside
  • Wet ingredients
  • 2 lemons (yielding around 90g of flesh)
  • 100ml olive oil
  • 70ml water (if the lemons don’t yield 90g flesh then top with water – see below)
  • Dry ingredients
  • 150g almonds, blanched
  • 150g polenta
  • 100g raw unrefined sugar
  • 6 cardamom pods
  • 1 Star Anise
  • 2tsp baking soda
  • Pinch of salt


  1. Line a cake tin with olive oil and parchment paper and set to one side.
  2. Place two lemons in a sauce pan full of water so that the lemons are submerged. Bring to the boil and, boil for about 20 minutes. Once cool, remove the skin and seeds. Set to one side.
  3. Peel the three lemons and soak in the boiling water above for about 3 or 4 minutes – this will make it easier to remove the pith. Cut into slices and layer into the cake tin.
  4. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  5. In a high-speed blender, grind the almonds, sugar, cardamom seeds and Star Anise. Place in a large mixing bowl with the polenta, baking soda and salt.  Set to one side.
  6. Weigh the lemons – top with water so that the total weight comes to 160g. Place the lemons oil, water and lemon extract in a high-speed blender.
  7. Add the wet ingredients to the dry. Give a very quick combination with a spatula and dish into the cake tin.
  8. Cover with foil for the first 50 minutes. The crust will turn into a light golden colour and a skewer should be able to run through.
  9. Remove from oven and set to one side until cool.


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