Brookdale's Mixed Berry & Almond Polenta Cake

 Berry and Almond Polenta Cake

Wheat-free mixed berry, almond and polenta cake specifically for those who are gluten intolerant but ideal for all palates. I like it served in a new-age, stylish tin cup.

Polenta Cake

Makes 15 espresso cups or 1 spring-form tin


  • 6 eggs separated (keep the yolks for mayonnaise or scrambled eggs)
  • 140 g butter
  • 140 g castor sugar
  • 140 g ground almonds
  • 250 g fat free cottage cheese
  • 75 g mixed frozen berries
  • 25 g polenta


  1. Whisk egg whites until stiff
  2. Cream butter and sugar together then add other ingredients together and lastly fold in egg whites.
  3. Spoon into greased espresso cups or ramekins or one lined and greased spring form tin [23 cm].  
  4. Place cups / ramekins into a roasting tray and pour water into the tray until it reaches halfway up the cups.
  5. Bake at 180 degrees until light brown 30 - 40 minutes. 
  6. Serve warm and dust with icing sugar and berry coulis.

Berry Coulis


  • 250 g mixed fresh berries
  • 25 ml honey


  1. Place berries and honey into a food processor and blitz. 
  2. Spoon over cooked dessert and dust with icing sugar.

NOTE: Berries are near the top of the list of foods rich in anti oxidant boost. Combining red, blue and purple varieties will certainly add a nutritional boost to any meal or desert.

Please post your comments and any food-related questions below. I look forward to hearing from you.