Earl Grey’s Blueberry and Almond Polenta Cake

Name: Earl Grey’s Blueberry and Almond Polenta Cake
Yield: 8
Ingredients: 150 g Butter; 150 g Fairtrade Tate & Lyle Golden Caster Sugar; 4 Large eggs; 1/2 tsp Almond extract; 1 Juice of one lemon; 1 Zest of one lemon; 200 g Ground almonds; 200 g Polenta; 1 Pinch of salt; 2 tsp Baking powder; 300 ml Crème fraîche; 3-4 tbsp Jam; A few Flaked almonds, roughly chopped; Fine shreds Lemon zest

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Prep

30 mins

Bake

45 mins

Serves

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

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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.