Fancy trying a slice or two of this Earl Grey’s Blueberry and Almond Polenta Cake?
This rich almond polenta cake is SO good – and it’s gluten-free too!
Preparation: 30 minutes
Cooking: 45 minutes
Serves: 8
Ingredients:
- 150g butter, at room temperature
- 150g Tate & Lyle Caster Sugar
- 4 large eggs, beaten
- ½ tsp almond essence
- Finely grated zest and juice of 1 lemon
- 200g ground almonds
- 200g instant polenta
- Pinch salt
- 2 tsp baking powder
To decorate:
- 300ml crème fraiche
- 3-4 tbsp Earl Grey’s Blueberry Jam (see recipe)
- A few toasted flaked almonds
- Fine shreds of lemon zest
How to make this recipe:
1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 20cm spring form round cake tin with a little butter, then line with baking paper.
2. Beat the butter and caster sugar together in a large mixing bowl until light and creamy, then gradually beat in the eggs. Stir in the almond essence, lemon zest and lemon juice. Add the ground almonds, polenta, salt and baking powder, mixing thoroughly.
3. Transfer to the prepared tin and level the surface. Bake on the middle shelf of the oven for 40-45 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack to cool completely. Remove the lining paper.
4. To decorate, dollop the crème fraiche onto the cake (without stirring it), and spoon the blueberry jam on top. Scatter with toasted flaked almonds and fine shreds of lemon zest
Cook’s tip: If you’re making the cake for someone with gluten intolerance, check the label on the baking powder to make sure that it’s gluten-free – most brands are.
What do you think?
Yummy eh!?
