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Ginger polenta cake

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Ginger Polenta Cake
  • Makes: 15

  • Prep time:

  • Cooking time:


Ginger gives this gorgeous gluten-free cake a delicious kick. Enjoy it over a cuppa with friends


For the cake:

  • 250g (8oz) butter, softened
  • 250g (8oz) dark brown sugar
  • 1tbsp ground ginger
  • Pinch of salt
  • 4 medium eggs
  • 250g (8oz) fine polenta (cornmeal)
  • 100g (3 oz) ground almonds
  • 1 level tsp baking powder (gluten-free)

For the topping:

  • 6 pieces stem ginger
  • 2 tbsp ginger syrup (from stem ginger jar)

That's goodtoknow

cartoon image of chef

Love ginger? Fresh, grated ginger will give this cake more of a kick!


  1. Beat the butter, sugar, ginger and salt together until light and fluffy. Beat in the eggs and fold in the polenta, ground almonds and baking powder.
  2. Spoon the mixture into a 26 x 16.5cm (10 in x 6 in) traybake tin, lined with baking parchment, and level the surface.
  3. Bake in the centre of the oven for 45-60 mins at 170C (325F, gas mark 3), or until the cake is a light golden colour and feels just firm to the touch in the centre. Remove from the oven and leave to cool for about 15 minutes.
  4. Cut the stem ginger into long strips and scatter over the cake. Spoon the stem-ginger syrup over the top.
  5. Leave the cake to cool completely and then cut into squares.

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  • 3
(281 ratings)

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cake came turned out brilliantly id say...not a bit left, and so easy to make!


Thought this cake was lovely. It was surprisingly light and moist as I thought using polenta it may be heavier. I tried this recipe to use up polenta and stem ginger I had in the cupboard, but I would definitely make it again. Only thing I did diferent to recipe was that I spooned ginger syrup over cake while it was still hot.

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