Apple, almond and polenta rustic cake gluten free

Apple, almond and polenta rustic cake gluten free

By 22/09/2016

I am a polenta girl. I grew up eating chargrilled polenta with milk and honey for breakfast every day which was very soothing during the cold winter months of Northern Italy.

Polenta has that comfort feeling to it: it is warm, it is rustic and it is delicious. I am a purist when it comes to polenta. I love to cook it nice and slowly for a good 50 minutes. Therefore stoneground, wholemeal organic polenta is my favourite.

Outside of Italy it is not always easy to find that sort of polenta. Generally speaking Italian food that I have found so far in the UK it's OK but the majority of it has been brought in by large corporations, therefore it is very commercial and not necessarily and always the best. Years ago I tried importing (on a very small scale) some artisan Italian food but I found that you just cannot compete with large corporations who buy large quantities and get good deals. So I am quite happy to bring in my own food like Parmesan cheese and polenta flour whenever I visit my Italian relatives.

And talking about polenta here you have a rustic polenta and almond cake with olive oil. I found lots of wild apples, all of different shapes and sizes (I love that!) and I needed to use them up. Apple cakes are always the best.

This is a crumbly-delicate cake so it is best to bake it on parchment paper.

Enjoy it!

  • Prep Time : 25 minutes
  • Cook Time : 50 minutes



Cut two apples into cubes and thinly slice the other one. Mix them up with lemon juice.

Wild apples

Whip the eggs up with the sugar until soft and fluffy. Add the oil, the corn flour, the corn meal, the baking powder and the almond meal. Gently mix then add the apple cubes and stir all the ingredients well together. If you find that the consistency of the cake is too dry you can add a little bit of milk.

Cake mixture

Line a round mold measuring approx 22 cm or 9 inch with parchment paper. Pour in the cake mixture and level it well with the back of a spoon.


Wet the almond shavings with a little water. Place the apple slices on top, sprinkle the almond shavings on top and some brown sugar. Bake at 175C or 350F for 50 minutes. Check the cake after 35 minutes with a toothpick. If after 50 minutes you will find that it still is too moist inside leave it in the switched off oven with the door left adjar for a little longer. If you find that during cooking the topping gets too brown cover it up with tinfoil.

Apple almond polenta cake gluten free


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21 Responses to Apple, almond and polenta rustic cake gluten free

  1. Chiara

    amo i dolci con la farina di polenta, segno la ricetta, ha un aspetto molto goloso !

  2. gloria

    Che buono cara!! This look beautiful!! xoxox

  3. Julie

    That cake looks delicious!

    • Alida

      I need to make it again!

  4. All That I'm Eating

    I feel like I need to give polenta another try after seeing this, I’ve never been that keen on it (probably because I overcooked it!) but this looks great.

  5. speedy70

    Una bela torta rustica e golosa, come piace a me!!!

  6. elisabetta

    Interesting that this recipe does not contain wheat flour at all. Looks delicious. Buon weekend from your not so brava in cucina reader 😉 !!

    • Alida

      Sono sicura che anche tu sei molto brava in cucina cara Elisabetta. 🙂 Hope you are having a relaxing weekend.

  7. La cucina di Molly

    Buonissima questa torta, sa di casa, genuina e gustosa! Un bacione mia cara!

  8. Dannii @ Hungry Healthy Happy

    We have only ever used polenta in savoury dishes, but I really want to use it in a cake like this. It looks delicious and I love apple cake.

  9. Helen Fisher

    This cake is delicious and so easy to make – will definitely do it again.

    • Alida

      I am very pleased you enjoyed it Helen. Thank you for trying this 🙂

  10. Chris

    Such an easy cake its become a favourite – I am baking it tonight with rhubarb, loganberries and strawberries from my garden. I have reduce the sugar by half so I can eat twice as much cake!

    • Alida

      Reducing sugar is always a good idea and you just get used to it. I have reduced my sugar intake over the last 10 years and I don’t miss it so much anymore. I can go days without any sugar at all. Delicious your idea with rhubard and berries!

  11. Kamile

    Just made and tasted this delicious cake! Thank you so much for the recipe, I was looking for something to replace my family’s traditional apple cake for a long time since I found out I’m gluten intolerant, so truly thank you!

    • Alida

      Great! I am very pleased you enjoyed it. These days I am having less gluten too and I feel better for it.

  12. Angela Sander

    This cake is now in the oven. I found it took me a long time to prepare. I added blackberries in with the apples inside the cake. I’m not 100% sure I finished it off right. I grated almonds mixed with brown sugar and sprinkled them on top of the apples on top of the cake.
    I’m looking forward to tasting it.
    I have guests for tea tomorrow and Monday. I’ll take some to my grandchildren on Wednesday. I hope it keeps well. Now I have a load of washing up.

    • Alida

      Thank you for trying the cake, I hope your guests enjoyed it. I always like cakes with polenta flour as it gives them an interesting crunchy texture. Great the addition of blackberries.

  13. Brian

    I’ve made it several times now, absolutely delicious – though I use more apples than recipe asks for – half the cake is usually gone before it is cool – and therre’s only two of us here!

    • Alida

      That’s great to hear Brian. Many thanks for your comment, I am pleased 🙂

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