Lemon Polenta and Almond Cake Recipe

Name: Lemon Polenta and Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250g block PHILADELPHIA Cream Cheese, softened and chopped; 3/4 cup ETA* Lemon Spread; 1/2 cup milk; 1 cup caster sugar; 6 eggs, separated; grated rind of 2 lemons; 60g polenta and; 1/2 cup boiled water, combined and cooled; 200g almond meal; fresh cream (optional)

Servings: persons

1
Combine Philly*, lemon spread and milk in a saucepan, over gentle heat until melted.
2
Whisk well and allow to cool.
3
(The mixture will be lumpy.)
4
Beat the sugar, egg yolks and lemon rind until thick, fold in cooled cream cheese mixture, polenta and almonds.
5
Beat egg whites until stiff peaks form, and gently fold through.
6
Pour the mixture into a greased and lined 23cm spring form pan.
7
Bake in a moderately slow oven 150C (fan forced 130C) for 1 1/4 to 1 1/2 hours or until cake is cooked through.
8
Turn oven off, open door and allow cake to cool slowly in the oven.
9
Dust the cake liberally with icing sugar, slice and serve with a dollop of pure cream.

1208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250g block PHILADELPHIA Cream Cheese, softened and chopped, 3/4 cup ETA* Lemon Spread, 1/2 cup milk, 1 cup caster sugar, and more.

Yes, Lemon Polenta and Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Polenta and Almond Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions