Mary Berry Lime and Polenta Cake

The first time I made this lime and polenta cake, I completely forgot the baking powder. I blame the dog—he gave me that “feed me now” stare mid-measure and I lost all focus. The result? A beautifully flavoured brick. Absolutely no rise. But I could taste the potential.

What really pulled me back in was the promise of that sharp lime glaze soaking into a buttery almond crumb. It’s one of those bakes that feels fancy but doesn’t fuss—no layering, no frosting, just a syrup-soaked beauty with texture, zing, and a surprising lightness despite being flourless.

So if you’ve had polenta cake before and found it a bit… gritty or dry? Let me show you how I fixed that.

THE SECRET BEHIND THIS BAKE

This cake thrives on contrast—sharp lime against sweet almonds, buttery richness balanced by grainy polenta. But what really makes this version stand out?

• The butter-to-egg ratio: Four eggs and a whopping 300g of butter means it stays gloriously moist for days.
• The lime glaze: Poured over while warm, it sinks in like lemon drizzle’s sassier cousin.
• No flour: Which not only makes it naturally gluten-free, but gives it that tender, melt-away texture you don’t get with flour-heavy versions.

Also, letting it cool in the tin is key. Trust me, I rushed it once—it crumbled like a bad breakup.

INGREDIENTS + WHY THEY MATTER

• Butter (300g) – The backbone of the moist crumb. Don’t skimp, and don’t use margarine. It needs that richness.
• Caster Sugar (300g) – Dissolves smoothly for a soft sponge. I tried golden once—not bad, but it masked the lime a touch.
• Limes (3 total) – Fresh only. Bottled juice won’t cut it. The zest is where the perfume lives.
• Eggs (4) – Help emulsify all that fat and bind the almonds.
• Ground Almonds (300g) – Adds moisture, structure, and that slightly chewy bite. Almond flour works fine.
• Polenta (150g) – Go for fine grain. Coarse polenta makes the texture a bit too toothsome, like cornbread’s distant cousin.
• Baking Powder (1 tsp) – Gives a gentle lift. Don’t forget it (like I did).

Glaze:

• Lime Juice + Zest – For that fresh, sour-sweet punch.
• Caster Sugar (75g) – Dissolves into a sticky, citrusy syrup.

MAKING IT YOURS (WITHOUT RUINING IT)

• No eggs: You can use 4 tbsp of aquafaba per egg. I tested it once—less rise, but surprisingly decent.
• Dairy-free: Swap butter for vegan block-style margarine (like Flora Plant). Don’t use spreadable types—they’re too wet.
• Flavour twist: Try orange instead of lime for a softer citrus note. Or add ½ tsp ground cardamom to the batter for a warming hit.
• Texture tweak: If you like it less grainy, pulse your polenta in a blender for 20 seconds before using.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cake sank slightly in centre	Overmixed after adding dry ingredients	Fold gently—don’t beat once the eggs are in
Top browned too fast	Fan oven ran hot	Tent with foil after 40 mins
Glaze sat on top, didn’t soak	Cake too cool when glazed	Glaze while cake is still warm (but not hot-hot)
Gritty texture	Used coarse polenta	Use fine polenta or blend before using

HOW TO MAKE MARY BERRY’S LIME AND POLENTA CAKE

1. Preheat your oven to 160°C (140°C fan). Grease a 23cm springform tin and line the base with baking paper.
2. Cream the butter and sugar with lime zest until light and fluffy. I beat for a full 3 minutes—worth it.
3. Gradually add the eggs, one at a time. If it splits, don’t panic—it’ll come together when you add the dry.
4. Fold in the ground almonds, polenta, baking powder, and lime juice until just combined. It’ll look thick, like soft porridge.
5. Spoon into tin and level. Bake for 1 hour 15 minutes. Check at 1 hour—cover with foil if it’s browning fast.
6. While it bakes, make your lime syrup: heat juice, zest, sugar, and 2 tbsp water until syrupy.
7. When the cake is done, prick all over with a skewer and spoon over the hot glaze.
8. Cool completely in the tin, then dust with icing sugar before serving.

TIPS FROM MY KITCHEN

• I use a metal tin, not silicone—it gives better browning on the base.
• I blitz my polenta in a spice grinder for a softer crumb.
• Cake too soft to cut cleanly? Chill it first, then slice. Bring to room temp before serving.
• I keep a bit of glaze back and drizzle more just before serving. Makes the top glisten.

STORAGE + SERVING

• Fridge: Keeps for up to 5 days in an airtight container. Best eaten within 3 for peak moisture.
• Freezer: Wrap slices individually and freeze for up to 3 months. Defrost overnight in the fridge.
• Reheat: Microwave individual slices for 20–30 seconds or pop in a warm oven for 10 minutes.
• Serve with: Crème fraîche, Greek yogurt, or a scoop of vanilla ice cream. I like mine with strawberries if I’ve got them.

FREQUENTLY ASKED QUESTIONS

Can I make this with lemon instead of lime?
Yes. I’ve done it with 3 small lemons. Still tangy, slightly sweeter vibe.

Is polenta the same as cornmeal?
Kind of. Polenta is usually more finely milled. Stick with fine polenta or grind your cornmeal down a bit first.

Can I make it ahead of time?
Absolutely. In fact, it’s better the next day. The glaze settles in and the crumb softens beautifully.

Can I skip the glaze?
You can, but don’t. It makes the cake. If you’re short on limes, even just the juice and sugar (no zest) still works.

Is it gluten-free?
Yes, totally. No flour, just almonds and polenta.

Try More Recipes:

• Mary Berry Lemon and Passion Fruit Cake
• Mary Berry Lemon Lime Traybake
• Mary Berry Confetti Traybake
• Mary Berry Dundee Cake