• 1 cup dry corn pollenta (1 cup = 200 ml)
  • 3–3,5 cup warm water, depending how dry pollenta powder is (note fruit will let go some juice so do not overdo it with water)
  • 1/3 cup shredded coconut
  • 1/3 cup raisins
  • 3 tablespoons rice syrup for gluten-free version, or alternatively you can use 2-4 tablespoons barley malt
  • 2 tablespoons oil (sesame or sunflower taste best)
  • pinch of salt


  • about 750 g well ripe plumbs
  • pinch of salt
  • cinnamon (if you like it)


  • 1 cup rice flour
  • 2 tablespoons rice syrup
  • 1 large spoon coconut oil


  1. Use tray size 20 x 30cm, do not grease and flour tray.
  2. Pour dry pollenta on tray, sprinkle with coconut and raisins (rinse them in hot water if they’re sulfured). Make sure dry ingredients are distributed evenly.
  3. Mix malt or syrup in warm water with oil and pinch of salt. Pour wet ingredients over dry ingredients in tray.
  4. Transfer tray into preheated oven. Bake for 15 min on 180 °C.
  5. Meanwhile wash, half and pit plumbs. Also hand-mix engredients for crumble. If the crumble does not crumble, you will need to add some rice flour.
  6. After 15 minutes of baking base should hold form while still being quite soft. If you find it too watery, leave it to bake for 5-10 more minutes and use less water next time.
  7. Take out tray and place halved plumbs skin down on half-baked base.
  8. Sprinkle plumbs with cinnamon and crumble.
  9. Bake for another 20 minutes, until fruit softens.
  10. Cake will still be soft when you take it out of oven.
  11. Cut and serve once it has cooled down.


  • Many people have tried the cake this summer and they used different amount of water, depending on the type of pollenta they used. If you’re not familiar with your pollenta, use half a cup of water less than the recipe says. If you happen to use more water then desirable, you will need to bake the cake for 30-40 minutes to allow additional water to avaporate.
  • Store in a fridge and consume within 2 days.


  • Any type of seasonal fruit may be used: apricots, peaches, strawberies, blueberries etc.


  • Children aged 1 1/2 years can eat this cake in small amounts due to the fact that the dessert combines grains with fruit. Or give them only the top or the bottom part to prevent fermentation in guts.
  • This dessert is suitable for older children.