• 1 cup corn polenta gritts
  • 4 cups warm water
  • 1/3 cup shredded coconut
  •  1/3 cup raisins
  • 3 tablespoons gluten-free rice syrup (or 1-4 tablespoons barley malt – depending on your gluten sensitivity and on your taste preference)
  • 1 tablespoon oil (sesame or sunflower oil taste best)
  • pinch of salt

Fruit topping:

  • 2 apples and 2 pears (or 1 kg of other type of fruit)
  • 1/3 cup raisins
  • pinch of salt
  • 1 litre water
  • 2 teaspoons agar powder or 3 tablespoons agar flakes


It is  necessary to have leek-proof form (you can try it out first with water).

  • Pour 1 cup corn polenta into form, sprinkle with coconut and raisins (rinse sulfured raisins in hot water beforehand). Make sure they are distributed evenly in form.
  • Mix syrup or malt, oil and salt in warm water. Pour mixture carefully over corn. There’s no need to grease and flour form.
  • Carefully transfer form into preheated oven and bake for approx. 30 minutes on 180°C.  Cake base is done when it gets solid and starts changing colour at edges. You can also try with skewer – poke it in and if the hole does not stay, you need to bake it longer.
  • While the base is in oven, dice washed fruit into small pieces and bring it to boil together with water, raisins and pinch of salt. Cook for approx. 20 minutes. Then mix in agar. If you’re using instant agar, you can turn off heat now. If you’re using powder agar, you need to boil it for 5 minutes.
  • Pour fruit mixture over baked base and leave to thicken. You can carve cake and serve it as soon as the fruit layer becomes thick.


  • Store in a fridge and consume within two days.


  • You can use other types of fruit depending on the season. In summer the cake tastes great with strawberries or apricots.
  • If you do not have fresh fruit at hand, you can use dried fruit.
  • You can serve the cake decorated with date syrup to those who like it sweeter.