Naturally delicious real food.

Clementine and thyme polenta cake

A wonderful cake, bright in flavour with a fresh, subtle combination of fruit and herb and also bright in colour, thanks to the gloriously juicy fruit and golden polenta. There always seems to be a few clementines left after Christmas; this is a great way of using them!

Polenta is a golden-yellow Italian cornmeal made from dried, ground maize (corn) and adds a real crunch to the texture. The cake even improves with keeping, it will stay moist in a tin for several days. Serve it as a cake or for a great dessert, with Greek yogurt or creme fraiche, which you can flavour with a little more juice. A real winner for those who are trying to avoid wheat/gluten.

There is real medicinal benefit from thyme, wonderful for fighting off colds and coughs – I swear by an infusion of  fresh thyme, honey and lemon to keep those cold bugs at bay!

Clementine and thyme polenta cake

Serves 8

  • 250g unsalted butter (softened to room temperature)
  • 250g caster sugar
  • 3 eggs
  • 150g polenta
  • 200g ground almonds
  • 1 tsp baking powder
  • zest and juice of two clementines
  • two large sprigs of thyme, remove the small leaves from the stems and finely chop
  • For syrup
  • juice of two clementines
  • 3 tbsp caster sugar

Line the base of a 20cm Cake tin with silicon or greaseproof paper and wipe sides with a little oil.

Oven 180 ºc

Cream together the butter and sugar until light and fluffy.

Whisk the eggs in a bowl and slowly add to the mixture.

Mix in all other cake ingredients

Pour the cake mixture into the tin.

Bake for approx. 50 mins until an inserted skewer comes out clean.

Leave cake in tin to cool.

Heat the juice of two clementines and sugar and bring to the boil, simmer for a few minutes to reduce and slightly thicken

Prick the cake making several holes with a skewer, pour over the clementine syrup. Allow to cool completely before removing from the tin.

Serve with a lovely dollop of greek yoghurt or crème fraiche flavoured with more juice, clementine or cranberry would be delicious.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.