This vibrantly coloured, zesty cake is free of refined sugar, which allows the flavours of the grapefruit to shine through says Emily Jonzen.

Serve warm with a dollop of creme fraîche for a springtime indulgence!

Vegetarian, Gluten-Free, Dairy-Free. Cuts into 12 slices


  • 200g ground almonds 
  • 125g polenta 
  • 125g golden caster sugar 
  • 2 teaspoons ground turmeric 
  • 1½ teaspoons gluten-free baking powder 
  • 110ml fruity olive oil 
  • 3 large eggs
  • Finely grated zest of 2 red grapefruit and juice of 1 
  • Pinch of salt


  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease a 20cm-diameter round cake tin and line the base with greaseproof or waxed paper. 
  2. Pour all of the ingredients into a large mixing bowl and use an electric hand whisk to beat until smooth. You can also do this in a food-processor. 
  3. Pour the mixture into the prepared tin and bake for 50 minutes to an hour, until the cake is golden, well risen and a skewer inserted into the centre comes out clean. 
  4. Leave to cool in the tin for 20 minutes, before turning out onto a wire rack to cool completely.

This cake is delicious served warm with a dollop of crème fraiche and a spring of thyme. 


READ The Goodness of Ginger and Turmeric by Emily Jonzen (Kyle Books)

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