Polenta Pudding Cake

Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This warm polenta-based pudding cake, Gateau Francesca, is lovely cold-weather comfort food.


  • 250 g butter, plus extra for greasing
  • 250 g unrefined caster sugar
  • 3 unwaxed lemons
  • 4 eggs
  • 125 g polenta
  • 25 g ground almonds
  • 100 g flour
  • cream, to serve


    Heat the oven to 160°C/gas 3. Lightly butter a 20cm pie dish.

    Cream together the butter and caster sugar with an electric whisk until soft and smooth. Finely grate the lemon zest from two and a half of the lemons and then juice them. Add the zest and juice to the cake mix and blend. Thinly slice the remaining half a lemon and keep on one side.

    Beat the eggs into the cake mix-it will split, but do not worry, this is normal. Then beat in the polenta and ground almonds. Finally, fold in the flour with a large spoon.

    Transfer the cake mix to the buttered dish, arrange the lemon slices on top and bake for 25–30 minutes. Serve warm, with cream.