Gin & Tonic Polenta Cake with Elderflower Sorbet

This light gluten free cake is infused with Wicked Wolf gin from Exmoor and served with our Elderflower sorbet using Elderflowers from our garden.

What You Need: 

For the Polenta Cake


A loaf tin

Butter and gluten free flour for greasing tin

110gr Polenta

110gr Caster Sugar

110gr Beaten egg

110 gr unsalted softened butter

Zest of 4 limes

1Tbsp baking powder

50 ml Wicked wolf gin (any gin will work with this recipe)

50 ml tonic water

50gr unsalted pistachios


For the elderflower sorbet


100g liquid glucose (this can be found in the baking section of most supermarkets)

225ml undiluted elderflower cordial (Bottle green from the supermarket is fine)

450ml water

Juice of 4 lemons

2 egg whites whisked until light and foamy

What You Do: 

1 – Pre heat your oven to 180 degrees (gas mark 40. Start by greasing and flouring your loaf tin. Then beat your butter and sugar until light and creamy. Gradually add the beaten egg, followed by the wicked wolf gin, tonic, limes and lime zest.


2- Gently fold your polenta and baking powder into the mix. It is vital not to overwork the mix or you will knock all of the air out that you have worked in and will end up with a very dense cake. Place mix into cake tin and place into the oven for 20 -22 minutes. Check with a skewer. If the skewer is clean when removed from the cake, the cake is ready. Transfer to a cooling rack.


3 – Bring a small saucepan to the boil with the liquid glucose and 225ml of the water. Simmer gently for 2 minutes and remove from the heat. Allow to cool a little before adding the elderflower cordial, the remaining water and lemon juice. Leave mixture to chill down in the fridge.


4 – Add the mixture to an ice cream maker and churn as it starts to freeze add the egg whites. Transfer to a container and into the freezer ready for serving. If you don’t have an ice cream maker you can pop the mixture in the freezer and keep removing every hour or so and mixing until you have a sorbet consistency. Adding in the egg whites halfway through the process.


5 – Trim the ends of the polenta cake and blitz with pistachios.


6 – plate a slice of the cake with a generous scoop of sorbet and sprinkle with polenta crumb. Nice served with a Wicked wolf gin, elderflower and prosecco cocktail!

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