Town on a Plate – Lemon Almond Polenta Cake

Recipe compliments of Sara Kittelty – Kittlety’s Cafe Ballarat –

Who doesn’t love Winter CITRUS time? Not just lemons but all the oranges, grapefruits and mandarins you can handle – and they’re in top condition! The small local food shop in Beaufort is full of backyard grown lemons this week and I couldn’t leave the large and juicy Meyer lemons they stock and sell for a bargain – hence this delicious loaf cake – both gluten and dairy free and a great keeper as it’s full of olive oil. If you don’t manage to eat it all at once – it’s a cake you can wrap well and freeze for a citrus hit later. No lemons? Any citrus will work – pink grapefruit or blood oranges for a truly seasonal twist. And if you need another reason to make it – it’s dry ingredients into wet ingredients – too easy!


180 ml light flavoured olive oil (not extra virgin here!)

240 g caster sugar

3 big eggs

Grated zest and juice of a big lemon – or use 2 small for maximum lemony-ness

140 g almond meal

80 g polenta

1 teaspoon baking powder

Flaked almonds optional

Icing sugar and lemon juice for a drizzle if you like


Mix the oil, sugar, eggs and lemon zest and juice together until well combined.

Add in the almond meal, polenta and baking powder and mix to a smooth consistency.

Pour into your lined tin.

Scatter flaked almonds over top if you like.

Bake for around 40 minutes – cake is done when a clean skewer has no wet crumbs when pulled out from middle of cake.