Hazelnut & Polenta Wedges

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

5 minutes is all it takes to make this simple, sweet chewy treat. Enjoy with a glass of cold milk.

recipe updated 8 Oct 2019


  • Icing sugar icon
    Icing sugar
    50g (about ½ cup)
  • Blanched almonds icon
    Blanched almonds
    150g (about 1 cup)
  • Polenta icon
    150g (about ¾ cup)
  • Caster sugar icon
    Caster sugar
    125g (about ½ cup)
  • Salted butter icon
    Salted butter
    100g (about ½ cup)
  • Water icon
    1 dash


  • kCook icon Food processor
  • kCook icon Cake tin
  • kCook icon Small bowl
  • kCook icon Food processor bowl

Step preview

  1. Pre-heat oven - 190°C
  2. Add blanched almonds to a clean food processor bowl
  3. Blitz until fine
  4. Reserve
  5. Add polenta, caster sugar and salted butter to the mixture
  6. Blend until smooth
  7. Grease a clean cake tin
  8. Transfer mixture to cake tin
  9. Press
  10. Sprinkle
  11. Bake until light golden - 35 min, 190°C
  12. Let cool on round wire rack
  13. Add icing sugar and water to a clean small bowl
  14. Mix with tablespoon until smooth
  15. Drizzle cake with icing
  16. Serve
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