Polenta, plum and almond torta

Polenta, plum and almond torta

Feel Good Food
Chris Chen

This cake is inspired from the Italian peasant polenta cakes that I sampled while Vespa-ing around Italy. My version includes fat, ripe plums, but feel free to substitute with a handful of fresh raspberries or ripe figs. Make sure you purchase fine polenta or the instant variety, as the coarse version will have you visiting your dentist!


Quantity Ingredient
2 cups unbleached white flour or spelt flour
1 cup fine or instant polenta
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
sea salt
1 cup orange juice
3 tablespoons light olive oil
1 cup maple syrup or pear juice concentrate
1 orange, finely zested
1 lemon, finely zested
1 teaspoon natural vanilla extract
3 ripe blood plums, halved, stones removed
1/2 cup flaked almonds


  1. Preheat the oven to 170°C. Lightly oil a 22 cm round cake tin and line the base and side with baking paper. Combine the flour, polenta, baking powder, bicarbonate of soda and a pinch of sea salt in a large bowl and whisk to aerate.
  2. Combine the orange juice, oil, maple syrup, orange and lemon zests and vanilla in a separate bowl and whisk to combine. Pour this into the flour mixture and stir well until a smooth batter forms.
  3. Pour the batter into the prepared tin. Arrange the plum halves, cut side down, in the batter and sprinkle the flaked almonds over any exposed batter.
  4. Bake in the oven for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool for 15 minutes in the tin before turning out onto a wire rack to cool completely before serving.
low fat
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