There are those who prefer polenta in a classic style or concia style, and we should remember that it's not always pure but ...

Roberts' latest recipe for olive oil polenta cakes fits perfectly into that category. "These take no time at all and they're ...

Made from cornmeal, this versatile dish is the perfect canvas for a wide array of vegan and gluten-free creations. In this ...

Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. Preheat the oven to 160C/325F/Gas 3.

Equipment and preparation: you will need a deep 20cm/8in round tin and a kitchen thermometer for this recipe. For the cake, preheat the ... Combine the almonds, polenta, flour and bicarbonate ...

Scoop the polenta ... the cake upside down and pour a little more syrup over the top. We hope you enjoy browsing our brand-new food hub. As well as creating a more streamlined design for recipe ...

Combine the batter with 175g of the caster sugar, the eggs, olive oil, baking powder, salt, and polenta until you get a loose cake mixture. Finally, add half of the cooking water into the mixture ...

This rich, buttery cake, which can double as a dessert served with thick yoghurt, keeps well, In fact it improves the next day when the almonds begin to release their nut oil.

This is your cake. It takes only 15 minutes to prepare, then a quick syrup poured over the top. It makes an impressive dessert or is delicious in the afternoon with a cup of tea.