Gluten free lemon, pistachio & rose polenta cake

Updated for 2026

Wow- I was blown away this week by the response to the cake I made for Mothers day. I made a little reel on IG of my Saturday and was asked multiple times for the recipe, so I thought I would share it with you today.

Perhaps a little bit different for me but then- cooking and food is one of my joys, so in a round about way, here is the perfect place!

At Mayajoy, we believe joy is often found in the simplest moments, like a homemade cake, a slow afternoon with family or gathering friends around the table. Whether you're baking for a celebration or simply making the most of seasonal ingredients, I hope this recipe brings a little colour and happiness to your day.

I can't take full credit for this deliciousness because I first tried a similar version of this cake whilst visiting the beautiful town of Dartmouth. Having been forced to adapt to a more Gluten free lifestyle, I am always on the hunt for sweet treats that allow me to enjoy celebrations with my family.

I baked this cake on a quiet weekend at home, wearing one of my colourful kitchen aprons and making the most of a slow afternoon in the kitchen. If, like me, you find joy in baking and gathering people around food, you might also enjoy exploring our colourful cooking essentials collection.

This cake takes influences from the Middle East, which after my native Jamaican flavours, is a firm favourite of mine. Rose water and pistachios finish this cake off and you must admit, it's as pretty as a picture.

This recipe is adapted from a similar cake found at Sainsburys. Read more for the method.

Ingredients:

175g ground almonds

150g butter, softened

200g caster sugar

3 medium eggs, beaten

100g polenta

2tsp baking powder

Zest and juice of 1 lemon

For the icing:

100g icing sugar

11/2 tablespoons of lemon juice

a few drops of rose water

25g chopped pistachios

A sprinkling of crystallised rose petals, which I usually buy at Sous chef but you can probably find them on Amazon too (optional)

Edible rose petals to finish which I buy here

Method:

1) Preheat oven to 180 C, fan 160 C, gas 4.

Line the base and sides of an 18x 28cm traybake tin with baking paper

2) Beat the butter and sugar until light and creamy, then beat in the eggs, ground almonds, polenta and baking powder. Stir in the lemon zest and juice.

3) Pour the mixture into the tin and spread flat; then bake for 25-30 minutes or until just firm in the centre. Allow the cake to cool completely in the tin.

4) Mix the icing sugar with the lime/lemon juice and add a splash of water, so it is just thick enough to pour and stir in the rose water to taste- it can be strong so add 1 drop at a time. Drizzle the icing over the cooled cake and top with the pistachios and rose pieces. Finish with a flurry of edible rose petals, to add the wow factor.

Enjoy at tea time or as a dessert with a hot cup of tea. Sit back and enjoy because this cake is incredible!

If you make this cake, let me know what you think. I am positive you will love it as much as me and my family.

Looking for more kitchen inspiration?

If you enjoyed this recipe, you may also love browsing our collection of colourful aprons, tea towels and feel-good homeware, all designed to bring a little more joy to everyday moments in the kitchen.

Whether you're baking for family, hosting friends or simply enjoying a quiet cup of tea and a slice of cake, creating a beautiful and welcoming home is at the heart of everything we do at Mayajoy.

Lots of love

Maya x

 

Maya’s tips:

This recipe makes a tray of cake, which can be sliced into bars but I often make it for celebrations as a round cake, which can be sliced in a traditional sense. Line a round springform tin with a removable base and bake for 40-45 minutes. Remember- the cake should be ‘just’ baked- so a skewer may not come out clean- but it will firm up when cool.

FAQ’s

What is polenta?

Polenta is a traditional Italian dish, similar to a thick savoury style porridge. It is often used interchangeably with the dried, ground maize which you will find in most supermarkets. Another name for polenta is cornmeal, which is available in fine, medium and course grains. This recipe uses a medium grain.

Can I make this nut free?

Absolutely- replace the ground almonds in the recipe with self raising flour ( gluten free alternative) and omit the pistachios. Because flour absorbs liquid differently than nuts, you will need to increase your wet ingredients. simply add 100ml of milk, to create a moist and tender cake and reduce your baking powder from 2tsp to 1. 

I want to make a whole cake- can I?

Yes! I love to make this as a whole cake. Line an 8 inch springform pan and bake for 40-45 minutes. The cake should be just set and will firm up as it cools. 

I can’t find crystallised rose petals, what can I use instead?

I use the crystallised petals here,but you can freely leave them out and just use regular rose petals, or non at all. The pistachio nuts add a different texture and crunch. Alternatively, some freeze dried strawberry flakes would also be a nice touch.