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Rated excellent by our customers

Wheat and Dairy Free Chocolate, Orange, Almond And Polenta Cake Recipe

This is a recipe entered in our October 2014 Real Free-From Baking Competition, contributed by Julie Kealy: This is our new favourite cake – including my husband, who loves chocolate cake but does not need to be wheat and dairy free. It can be made as a plain cake, dusted with icing sugar, but also worth trying the ganache – it’s amazing and you’d never guess the hidden ingredient!

Customer Rating:
4.0 (1 votes)

Posted by: michael




30 - 60 mins

Skill Level




Courses etc.

Baking Sweet
Recipes for kids

You will need

For the cake:
50g or scant 1/3 cup quick-cook (pre-cooked) polenta More products
200g good quality dark cooking chocolate More products
5 eggs, separated Available only in our Edinburgh shops More products
175g caster sugar More products
115g ground almonds More products
4tbsp wheat free plain flour More products
rind of one orange More products
115g blanched almonds (also for decoration) More products
For the ganache and decoration:
250g good quality plain chocolate

Sorry unavailable

More products
250g sweet potato puree More products
blanched almonds (as above)
glace cherries More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Place the polenta in a bowl and add enough boiling water to cover.
  • Stir well, cover and leave to stand until all the water is absorbed (approx 30 mins – just add more boiling water if necessary during this time).
  • Preheat oven to 190C/375F and grease and line the base of a round deep 22cm cake tin.
  • Break the chocolate into pieces and melt in a heatproof bowl over a pan of hot water.
  • Whisk together the egg yolks and caster sugar until the mixture is thick and pale.
  • Beat in the melted chocolate then fold in the moistened polenta, ground almonds, flour and orange rind.
  • Whisk the egg whites in a clean grease free bowl until stiff.
  • Lightly stir in 1 tbsp of the whites into the chocolate cake mixture and then fold in the rest followed by the blanched almonds.
  • Scrape the mixture into the prepared cake tin and bake for 45-55 minutes until well risen and firm to the touch.
  • Cool on a rack. Cut horizontally once cool.
  • To make the ganache:
  • Dice sweet potato and cook until soft. Liquidise to make a smooth puree.
  • Break the chocolate and melt in a heatproof bowl over a pan of hot water.
  • Mix the chocolate and sweet potato together thoroughly.
  • Use the icing to sandwich the two halves of the cake together, and to cover the top (and sides) of the cake.
  • Decorate with cherries and blanched almonds.
  • Eat ... yum, yum!

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Shopping List

Blanched Fine Ground Almonds
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Real Foods (each)
Whole Blanched Almonds
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Sweet Potato ORGANIC
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Red Glace Cherries Natural Colour Whole
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Caster Sugar ORGANIC
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