Lime Polenta Cake

Last weekend David and I went to my grandfather’s and made him lunch. We made sweet potato risotto and this cake. The recipe comes from Easy Vegetarian: Simple Recipes for brunch, Lunch, and Dinner. It’s very tangy!

>>Preheat oven to 325 degrees
>>Serves 8-10


  • 2 sticks unsalted butter
  • 1 cup and 2 tablespoons sugar
  • 3 eggs, beaten
  • 1/2 teaspoon vanilla extract
  • 2 cups ground almonds (I used slivered almonds that I crushed in the food processor)
  • Zest and juice of 3 limes
  • 3/4 cup yellow cornmeal
  • 1 teaspoon baking powder

Lime Topping/”Crust”

  • Juice of 2 limes
  • 3 tablespoons of sugar


I made this whole recipe using my grandfather’s food processor. If you don’t have a food processor, you could use an electric mixer.

1) Put the butter and sugar in to the food processor. Mix until light and smooth.

2) Add the eggs, then the vanilla extract and the almonds. Mix until the almonds are ground up fairly small.

3) Mix in the zest, lime juice, cornmeal, and baking powder.

4) Pour the mix into a buttered and floured 10″ springform pan. Bake for 1 hour and 15 minutes at 325 degrees F, or until golden brown.

5) While the cake is cooking, mix the lime juice and sugar in a bowl for the topping.

6) When the cake is cooked, use a toothpick to prick small holes all over the surface of the cake. Pour the lime juice mixture over the top of the cake. Let it cool inside the pan for 15 minutes.

7) Serve warm! We ate ours with lemon sorbet.

1 Response to “Lime Polenta Cake”

  1. Mom Says:

    Yum! I like this even better than the lemon-almond cake. Thanks for posting the recipe.