Quince Polenta Cake


Quinces in a cake! This polenta and almond flour cake with a hint of orange is topped with fresh quinces. It's a deliciously delicate cake that just happens to be gluten-free.

Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
30 mins
Total Time:
1 hrs 40 mins
8 servings


  • 1 quince - peeled, cored, and sliced

  • 1 tablespoon lemon juice

  • 3 medium eggs

  • ½ cup cane sugar

  • 1 cup almond meal

  • ½ cup polenta

  • 1 orange, juiced and zested

  • ½ cup plain yogurt

  • 1 ½ teaspoons baking powder

  • 1 tablespoon sliced almonds (Optional)


  1. Preheat the oven to 350 degrees F (175 degrees C). Butter and flour an 8-inch round cake pan.

  2. Place quince in a bowl and cover with fresh water; add lemon juice and set aside.

  3. Cream together eggs and cane sugar in the bowl of a stand mixer on medium speed until pale. Add almond meal, polenta, yogurt, orange juice, orange zest, and baking powder and mix until just combined. Pour batter into the prepared cake pan.

  4. Drain the quince and top the batter with quince slices, pushing down slightly to make them fit.

  5. Bake in the preheated oven for 30 minutes. Cover cake with aluminum foil and continue baking until a toothpick inserted in the center comes out clean, about 20 minutes more.

  6. Allow to cool about 30 minutes before topping with sliced almonds.

Nutrition Facts (per serving)

190 Calories
10g Fat
19g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 190
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 8%
Cholesterol 72mg 24%
Sodium 226mg 10%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 9%
Total Sugars 7g
Protein 8g
Vitamin C 8mg 38%
Calcium 111mg 9%
Iron 2mg 9%
Potassium 97mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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