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Raspberry and Lime Polenta Cake

Raspberry and Lime Polenta Cake

(Recipe compliments of Natural Medicine Magazine)


375 g Orgran Cornbread & Muffin Mix
15 ml lemon zest
1 egg OR Orgran No egg (Natural egg replacer)
45 ml vegetable oil
125 ml milk

45 ml lemon juice
45 ml lime juice
125 g raspberries, rinsed
Icing sugar / raspberries / lemon zest /
lime zest to garnish


  1. Pre-Heat oven to 1800C and grease a 23 spring-form cake tin.
  2. Place the Orgran Cornbread and Muffin Mix in a large mixing bowl.
  3. Add the lemon zest and combine.
  4. In a separate bowl beat the egg (OR Orgran No egg (Natural egg replacer)) and then add the oil milk.
  5. Beat again to combine well.
  6. Make a well in the centre of the muffin mix and add the liquid. Stir until just combined.
  7. Add the lemon and lime juice and finally the raspberries.
  8. Place in the spring-form tin and bake 25 to 30 minutes.
  9. Skewer test to ensure mixture is cooked through.
  10. Remove ring on pan and allow to cool.
  11. Serve dusted with icing sugar, raspberries and lemon/lime zest.
  12. Can also be served with a dollop of yoghurt.