10 or more


Average: 3.6 (10 votes)


225g soft unsalted butter
175g castor sugar
225g almond meal
3 whole eggs
3 limes, zested
110g polenta
½ teaspoon baking powder
pinch salt

4 limes, juiced
1 cup castor sugar
1 vanilla pod

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cream butter and sugar together until pale you can do this using a wooden spoon.

Add the almond meal and stir then beat in the eggs one by one.

Place the polenta, baking powder, salt and lime zest in together.

Using non-stick cake tins, fill half way allowing them to rise cook on 160°C for 18-20 minutes.

For the syrup, cut vanilla pod in half and scrap out beans, place all ingredients in a pod including the pod and reduce by a quarter and take out the pod and drizzle over cakes.

Can be served warm with fresh whipped cream.