Olive Oil Polenta Cake Recipe

We are very excited that Hein van Tonder of heinstirred.com has developed this recipe for us. We partnered with Chaloner olive oil and we are blown away by this beautiful olive oil polenta cake.

Hein says about this recipe which he adapted from The Telegraph:

This simple cake is surprisingly delicious. The olive oil adds a definite richness while the polenta adds texture to the cake. It definitely requires the sharpness of the berries when serving to cut the richness of the cake and add a splash of colour.

Try out the recipe at home and let us know how it turns out…

olive oil polenta cake


300g castor sugar
250g polenta (blitz for a few minutes in your food processor to get a finer grain)
200g ground almonds
zest of two lemons
1½ tsp baking powder
¼ tsp of salt
4 eggs, beaten
225ml Chaloner extra virgin olive oil

double cream for serving
raspberries for serving

chaloner olive oil


Preheat the oven to 180C.
Grease and line a 20cm loose-bottomed cake tin.
Combine the dry ingredients and zest in a large mixing bowl.
Add the eggs and beat well.
Pour in the olive oil and mix well to ensure a smooth batter.
Bake for about 75 minutes until a skewer comes out clean (start checking from 60 minutes in the oven and if the top browns too quickly, cover loosely with some tin foil).
Allow to cool in the tin before removing.
Serve with a dollop of double cream or whipped cream and a few raspberries.

Olive oil polenta cake

Hein had this to say about working with the Chaloner products:

I loved working with Chaloner olive oil for this recipe. The richness and creaminess of the oil worked so well with the almond meal and polenta, making the cake moist, rich and definitely moreish. Chaloner’s other olive products are fantastic and the range of tapenades (the olive and almond tapenade being my favourite) is superb, delicious on a piece of fresh sourdough bread.

More about Hein van Tonder and heinstirred.com

For as long as memory serves, I have references and recollections that involve food. This passion has brought me to create and develop Heinstirred. As a South African food writer and photographer based in Cape Town I’m at my happiest in the kitchen, behind the camera or better still, both.

My work has been featured on food24.com, food52.com, Huffington Post Taste, Buzzfeed, The Kitchen, brit.co and feedfeed.info. I have also contributed to the Sunday Times Food Weekly and contributed to the first issue of Market Day.

My blog is as much a personal food and photography journey as it is a current reflection of my portfolio of work. Get in touch with me regarding recipe development, brand content, food photography, styling, lifestyle photography and writing.

Olive Central

Olive Central is a portal for the South African olive industry to connect with consumers of olives and olive oil. Providing information about olives and olive oil, current and relevant local and international news, and listings of producers and products.

Olive Central