Blueberry Polenta Cake
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Butter (unsalted, softened)
- 100 g Caster Sugar
- 2 Eggs
- 100 g Ground Almonds
- 90 g Polenta
- 1 tsp Baking Powder
- 2 Lemons (zest only)
- 100 ml Natural Yogurt
- 100 g Blueberries (fresh or frozen)
- 2 tbsp Icing Sugar
- 1 tbsp Lemon Juice
Method
- Preheat the oven to 180ยฐC / 160ยฐC fan / 350ยฐF / Gas 4. Line a 2lb loaf tin with baking paper.
- Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- Stir in the ground almonds (almond flour), polenta (fine cornmeal), baking powder, yogurt, and lemon zest until just combined.
- Fold in half of the blueberries until they are gently combined into the mixture.
- Spoon the mixture into the prepared loaf tin and push the remaining blueberries into the top of the cake.
- Bake for 40-45 minutes, or until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin, then transfer to a wire rack.
- For the optional glaze, mix the icing sugar (powdered sugar) with the lemon juice, adding the juice gradually until you have a thin, pourable icing. Drizzle over the cooled cake.