Bramble Polenta Cake
Preparation time
Cooking time
Total time
A delicious, light and fruity polenta cake. Blackberries, thyme and nectarines give this simple-to-make dessert a beautiful wholesome summery flavour, perfect for any occasion.
Recipe type: Sweet
Cuisine: 60 minutes or less
Serves: 4
  • 25g polenta (cornmeal)
  • 50g gram flour
  • 1 tsp baking powder
  • 1 heaped tsp dried thyme
  • Pinch Himalayan pink (or other good) salt
  • 2 nectarines, de-stoned
  • 1 tbsp maple syrup (or other liquid sweetener)
  • 1 tbsp olive oil
  • ½ tsp lemon juice
  • 10 fresh blackberries
  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. Sift the polenta, gram flour, baking powder, thyme and salt into a mixing bowl. Stir in the blackberries and set aside.
  3. Blitz the nectarines, maple syrup, olive oil and lemon juice in a food processor until smooth.
  4. Tip the wet ingredients into the dry and stir gently until all combined and you have a smooth batter.
  5. Pour the mixture into a 5 inch loose-base fluted tart pan, evening out the top with a spatula.
  6. Bake on the middle shelf of the oven for 40-50 minutes, or until a skewer comes out clean. As polenta cakes tend to brown during cooking, cover with foil towards the end if you want a lighter colour (I usually check after 40 minutes).
  7. Remove from the oven and leave to cool before removing from the pan.
  8. Serve with fresh blackberries, coconut yoghurt or custard. Keeps in the fridge for up to a week.
If you don't have a food processor, an electric hand blender will work just as well, or simmer the nectarines over a medium heat until they can be mashed with a fork.
To ensure this is gluten-free, use a gluten-free baking powder.
If you don't have loose-based pan, a parchment-lined tin will work just as well.
Recipe by The Whole Ingredient at