Lemon Polenta Cake or Broken Wheat (Daliya) And Corn Cake

I came across a similar cake on Nigella Lawson’s website (who I adore) and the image stuck in my mind. A golden, rich, crumbly cake, it also brought back memories of the warm rawa cake from Iyengar Bakeries. I couldn’t wait to try it. Since coarse ground cornmeal isn’t readily available, I tried a mix of daliya and corn/makai atta. If you like moist, crumbly, dense cakes, you must try it. Lemon adds a fresh zing. Being whole grain and rich in fiber, vitamins, minerals and healthy fats, this cake is mommy-approved.


  • 1 Cup Daliya (Broken Wheat)
  • 3/4 Cup Milk
  • 1/4 Cup Yogurt
  • 1/4 Cup Cooking Oil
  • 1/2 Cup Sugar
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/2 Cup Makai/Whole (Maize Atta)
  • 1 Tbsp Lemon Zest
  • 2 Tbsp Lemon Juice


Prep: 10 minutes
Cooking: 15 minutes

  1. Grind daliya to a sooji grain size in a mixer for few seconds, if you prefer a finer cake texture (I used coarsely ground daliya).
  2. Combine daliya, sugar, salt, oil, yoghurt and milk till the sugar dissolves.
  3. Keep aside for half-hour to soften the wheat.
  4. Preheat an oven to 350 degree Celsius.
  5. After half an hour, add maize flour, baking powder, baking soda, lemon zest and juice. Combine well.
  6. Pour into a greased six-inch pan and bake for 25-30 minutes till firm and a nice crust on top.
  7. Allow cooling before removing from pan or cutting.