Polenta-and-lemon slice

Polenta-and-lemon slice

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  • 8 to 10
  • Easy
  • 30 minutes
  • 55 minutes
  • Woolworths Villiera Chenin Blanc 2016


  • 100 g ground almonds
  • 100 g caster sugar
  • 100 g butter, softened
  • 2 free-range egg yolks
  • 4 ½ lemons, zested and juiced
  • 100 g polenta
  • 5 free-range eggs
  • ½ cup cream, plus 2T

Cooking Instructions

Preheat the oven to 180°C. Mix the almonds and caster sugar, then add the butter and beat until light and fluffy.

Add the egg yolks, one at a time, then add the zest and juice of ½ lemon.

Spoon in the polenta and mix until a dough starts to form.

Spread the dough into a 23 x 23 cm x 5 cm ovenproof dish or baking tray and bake for 20 minutes. Allow to cool.

Meanwhile, whisk the eggs with the remaining lemon juice and zest for 1 minute. Whisk in the cream, then pour over the polenta base and bake for a further 30–35 minutes, or until set. Cool before slicing.

Cook's note: Fresh, zesty and gluten free all at the same time – a real crowd-pleaser. Polenta adds a lovely crumbly texture to this gluten-free treat. Delicious with black coffee (and mascarpone for when you want to indulge). At R13 per serving it's great value too.

“We stock a range of alternative ingredients, including chickpea and almond flour, suitable for a variety of delicious festive-season cakes and bakes” – Christelle van Zyl, Product developer

Discover more recipes featuring citrus here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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