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top down view of cake topped with whipped cream and sliced peaches

Polenta Cake with Peaches

This polenta cake is easy, delicious and 100 % gluten free. Top it with whipped cream and sliced peaches for a fuss free dessert!
5 from 3 votes
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Course: Dessert
Cuisine: Italian
Keyword: polenta cake
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8 -10
Calories: 527kcal


  • 250g/1 cup unsalted butter
  • 200g/1 cup white granulated sugar
  • 3 large eggs
  • 150g/ 1 ¼ cup ground almonds
  • 150g/1 cup fine polenta or cornmeal
  • 2 tsp baking powder use gluten free baking powder for a gluten free cake
  • ½ tsp salt
  • 2 tsp vanilla
  • 85ml/1/3 cup buttermilk

For the toppings

  • 2-3 ripe peaches pitted and sliced
  • 1 tbsp sugar
  • 1 tbsp sweet Marsala wine or lemon juice
  • 125ml/1/2 cup double/heavy whipping cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla
  • 2 tbsp honey


  • Preheat the oven to160C/325F. Beat the softened butter with the sugar till fluffy, add the eggs and continue beating for a minute. Then add the ground almonds, fine polenta, baking powder, salt, vanilla and buttermilk, mix till just combined. The batter will be heavy.
  • Transfer the batter to an 8 inch/20 cm greased cake pan, smooth the top and bake for 50-60 minutes. Take out of the one and let it cool in the pan for 30 minutes, then take out of the pan and cool completely on a wire rack.
  • Slice the peaches, then sprinkle 1 tbsp sugar and sweet Marsala wine or lemon juice over them, let the peaches macerate for 30 minutes to 1 hour.
  • Combine the whipping cream with icing sugar and vanilla, whip with an electric mixer until soft peaks form. Top the cake with whipped cream and peaches, then drizzle with honey.


Calories: 527kcal | Carbohydrates: 54g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 191mg | Potassium: 259mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1280IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg