Ingredients (small tray or cake form)


  • 1 cup corn gritts (dry polenta)
  • 4 cups warm water
  • 1/3 cup shredded coconut
  • 1/3 cup raisins
  • 3 tablespoons rice syrup (or 1-4 tablespoons malt, depending on your gluten sensitivity and taste preference)
  • 1 – 2 tablespoons oil (sesame or sunflower oil taste best)
  • pinch of salt

Fruit topping:

  • 1/2-3/4 kg fruit of your choice (currant, blueberry)
  • 1/3 cup raisins
  • pinch of salt
  • 1 litre fruit juice (or fruit concentate with water, or water with lemon juice and rice syrup)
  • 2 teaspoons agar powder or 3 tablespoons agar flakes
  • sugar-free jam (optional)


  1. 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.
  2. Mix syrup or malt, oil and salt in warm water.
  3. Pour mixture carefully over corn. There’s no need to grease and flour form.
  4. Carefully transfer form into preheated oven and bake for approx. 30 minutes on 180°C.
  5. 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.
  6. While the base is in oven, stalk, wash and let drip currants.
  7. Use 1 litre measuring glass. Pour in approx. 1 cm fruit concentrate and fill up with water. Alternatively you can pour in 2 -3 tablespoons of rice syrup or malt with lemon or lime juice and fill up with water.
  8. Bring fruit juice to boil and add agar. If you have instant agar, you can turn heat off. If you have powder agar, you need to boil it for 5 minutes.
  9. If you feel like it you can spread base with sugar-free jam. A thin layer is enough.
  10. Put currant on base and pour fruit juice with agar over it.
  11. Leave to cool down and to thicken. You can cut and serve it as soon as it thickens.


  • You need to time the preparation of agar to prevent it thickening before the base is ready. It normally takes 10 – 15 minutes before it starts thickening (in room temperature).
  • Store cake in fridge and consume within two days.


  • You can use any type of fruit depending on season, the cake will be as dellicious with blueberries, strawberries or forrest fruit.