A wonderful, light, packed with flavour gluten free cake. Its berry delicious!


Difficulty: Beginner Prep Time 15 mins Cook Time 50 mins Total Time 1 hr 5 mins
Servings: 8
Best Season: Suitable throughout the year


I made this cake for my friends who were staying with me. They love berries and have a sweet tooth. So this was the perfect cake for them. Made with polenta, ground almonds and olive oil, its light, packed with berries and full of flavour.

Options: I have used raspberries and blackberries, but you can use other berries too , blueberries would work well.

You can serve this for dessert, with vanilla yoghurt, ice cream, cream or as a perfect tea time treat with you favourite cuppa.

This cake was scrumptious! It disappeared pretty quickly!  


Dry ingredients

To beat with electric mixer

Fruit to mix in


  1. Heat the oven to 170C

    Grease and flour a 7" spring form cake tin and sit it on a tray for ease. 

    Mix all the dry ingredients in a bowl and set aside.

    In another bowl, using a hand held electric mixer, beat the eggs and sugar till creamy.


  1. Add the olive oil in a stream, while continuing to mix. 

    Stir in the yoghurt and vanilla essence

    Fold in the dry ingredients, using a spoon. 


  1. Pour the batter into the tin.

    Mix the fruit with the lemon juice and arrange the fruit on top, just pressing it in lightly to get a nice pattern all over. 

    Bake for 1 hour, use a skewer - ensuring it is clean when taken out. Otherwise bake for a few more minutes. 

    Remove from the oven, cool and then remove from the tin, gently running a knife around the sides first. 

    Lightly dust with icing sugar. 

    Serve with vanilla yoghurt, ice cream, cream or just on its own. 

    Its yummylicious! It was gone in the blink of an eye. 

Keywords: berries, polenta, ground almonds, eggs, yoghurt, vanilla bean, olive oil.
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