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Earl Grey’s Blueberry and Almond Polenta Cake

  Rating 0.0

Prep

30 mins

Bake

45 mins

Serves

8

Difficulty

Medium

About

This rich almond polenta cake is SO good - and it's gluten-free too!

made using

Golden Caster

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Instructions
Ingredients
Reviews

Watch video instructions or scroll for step-by-step

Step 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.

TOP 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.

Step 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.

Step 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.

Step 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.

Ingredients – 10 items

Serving

1

For the cake

Butter

Butter

Room temperature

150 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

150 g
Eggs

Large eggs

Beaten

4
Almonds

Almond extract

1/2 tsp
Lemon-juice

Juice of one lemon

1
Lemon-zest

Zest of one lemon

1

Ground almonds

200 g

Polenta

Instant

200 g
Salt-table

Pinch of salt

1
Baking-powder

Baking powder

2 tsp

To decorate

Crème fraîche

300 ml
Raspberry-jam

Jam

Blueberry

3-4 tbsp
Flaked almonds

Flaked almonds, roughly chopped

Toasted

A few
Lemon-zest

Lemon zest

Fine shreds

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