Bake this salted honey polenta cake, then check out our salted honey date cake, salted honey cheesecake and salted honey nuts. Also discover more polenta recipes, such as our lemon polenta cake and blood orange polenta drizzle cake.


  • 200ml olive oil, plus extra for the tin
  • 100g golden caster sugar
  • 100g runny honey, plus 4 tbsp
  • 3 eggs
  • 1 tsp Maldon sea salt flakes, plus a pinch to serve
  • 1 lemon, zested, plus 2 tbsp of juice
  • 150g polenta
  • 1 tsp baking powder
  • 200g ground almonds
  • crème fraîche, to serve
  • seasonal fruit, to serve


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Oil and line a 23cm springform cake tin with baking paper.

  • STEP 2

    Whisk the sugar, 100g of honey and eggs with an electric whisk for 5 minutes until very foamy and doubled in size. Add the oil, continually whisking, then fold in ½ tsp of the salt, the lemon zest, polenta, baking powder and almonds. Scrape into the tin and bake for 45-50 minutes or until golden and risen, and a skewer comes out clean. Leave to cool in the tin.

  • STEP 3

    While the cake is cooling, heat the remaining 4 tbsp of honey, 2 tbsp of lemon juice, ½ tsp of salt and 1 tbsp of water in a pan over a medium heat until reduced to a light syrup. Spoon over the cooling cake. Serve with a pinch of sea salt, a dollop of crème fraîche and seasonal fruits.


Blend the polenta in a high-powered blender for a few seconds before adding to the batter if you prefer your cake a little finer in texture.

We have lots more gluten-free baking recipes

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Anna Glover profile
Anna GloverSenior food editor

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