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Recipe: Lemon, Blueberry and Yoghurt Polenta Cake with Almond Cream

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

We’ve had a lot of cake in our time, but this one from The Floury  is up there.

Thick layers of moist polenta cake topped with the kind of almond cream that renders washing up mixing bowls unnecessary… It’s as delicious as it is visually stunning.

If you want more inspiration for cake decorating then we spoke to Holly, founder of The Floury for her top cake decorating and floral styling tips.

Now it’s time for cake.

Lemon, Blueberry and Yoghurt Polenta Cake with Almond Cream


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Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.



– 6 eggs
– 400g unsalted butter
– 400g golden caster sugar
– 200g ground almonds
– 200g fine polenta
– 2 tsp baking powder
– 150g blueberries
– zest + juice of 2 lemons
– 1 tbsp greek yogurt
– pinch of salt

for the cream filling:
-400ml double cream
– 2 tbsp icing sugar
– a few drops of almond essence

for decorating;
– flaked almonds
-lemon zest
-edible flowers + herbs

Image by Maria Bell.


Preheat the oven to 180C.


With an electric whisk or food mixer, beat the sugar and butter til light and fluffy.


Add in the eggs one at a time beating well each time. Take a bit of the flour and toss the blueberries in it. Add these to the mix along with all of the other ingredients and fold until well combined.


Divide the batter into 3 and cook in 3 separate rounds so you have 3 layers of cake.


Cook each layer for 25 mins or until golden and a skewer comes out clean. Then once all the layers are cooked leave them to cool.


Sift the icing sugar into the cream and add the almond essence. Beat with a whisk until it holds stiff peaks (you need it to be quite stiff or the cake layers will slide off each other).


Use the cream to sandwich together each of the 3 layers. Cover the top layer with some cream and then decorate with any combination of almonds, lemon zest, herbs (rosemary works well) and edible flowers.


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Stephen Simpson 3 years ago

Looks fantastic. Is it gluten free?

Kat 3 years ago

What size cake tin did you use?

Anna 3 years ago

Looks lovely. What size cake tins? Greased and lined?

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With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

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