Slow Cooker Lime Polenta Cake

Look at this gorgeous slow cooker lime polenta cake, so simple yet so delicious.

As it is gluten-free (if gluten-free baking powder is used) and contains only ground almonds and polenta, the cake is very soft and falls apart easily, so needs to be handled with care.

What is polenta

Polenta is a fine type of cornmeal. In the UK you can buy either dried polenta, in bags, or ready-made polenta.

For this recipe you need the dried polenta.

If you can’t get it in your supermarket then try your local Italian deli.

Ingredients

Here’s what you will need for the recipe, get the quantities in the recipe card below:

• butter
• caster sugar
• ground almonds
• medium eggs
• vanilla extract
• lime zest
• lime juice
• dried polenta
• salt
• baking powder (use gluten-free for a completely gluten-free cake)

Method

1. Grease an 8 inch silicone pan.
2. Cream together the sugar and butter using an electric handmixer, until light and fluffy.
3. Stir in the ground almonds and add the vanilla extract.
4. Add the eggs one by one, mixing well between each one.
5. Add the lime zest, lime juice, salt and polenta, and mix until fairly smooth.
6. Pour the mixture into the silicone pan and place it in your slow cooker (I used a 5.7 litre one). Add some water beneath the pan if required by your slow cooker. 
7. Replace the lid, tucking a tea towel beneath it to stop water dripping onto the cake.
8. Cook on high for approx 2 hours or until a toothpick comes out clean.
9. Allow to cool completely then carefully remove from the silicone pan.

Dust with icing sugar to serve, and add some mascarpone on the side for an extra treat.

Recipe

Slow Cooker Lime Polenta Cake

By Lucy Allen | BakingQueen74

Lime polenta cake baked in your slow cooker is a delicious soft cake based on polenta/cornmeal, with a citrus note.

5 from 2 votes

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 8

Course: Baking

Cuisine: British

Calories: 521kcal

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Ingredients

• 225 g (1 cups) butter
• 225 g (1 cups + 2 tbsp) caster sugar (superfine sugar)
• 190 g (2½ cups) ground almonds
• 3 medium eggs
• 1 tsp vanilla extract
• Zest of two limes
• Juice of one lime
• 110 g (¾ cups) polenta dried
• A grinding of salt
• 1 tsp baking powder use gluten-free for a completely gluten-free cake

Equipment

large oval slow cooker

mixing bowl

spatula

Instructions

 

• Grease an 8 inch silicone pan.
• Cream together the sugar and butter using an electric handmixer, until light and fluffy.
  225 g / 1 cups butter, 225 g / 1 cups + 2 tbsp caster sugar (superfine sugar)
• Stir in the ground almonds and baking powder, and add the vanilla extract.
  190 g / 2½ cups ground almonds, 1 tsp vanilla extract, 1 tsp baking powder
• Add the eggs one by one, mixing well between each one.
  3 medium eggs
• Add the lime zest, lime juice, salt and polenta, and mix until fairly smooth.
  Zest of two limes, Juice of one lime, 110 g / ¾ cups polenta, A grinding of salt
• Pour the mixture into the silicone pan and place it in your slow cooker (I used a 5.7 litre one). Add some water beneath the pan if required by your slow cooker.
• Replace the lid, tucking a tea towel beneath it to stop water dripping onto the cake.
• Cook on high for approx 2 hours or until a toothpick comes out clean.
• Allow to cool completely then carefully remove from the silicone pan.
• Dust with icing sugar to serve, and add some mascarpone on the side for an extra treat.

Notes

Slow cooker size: 5.7 litre (6 quart).

Have you made this recipe?Please leave a star rating and comment below to let me know how you got on!