Earl Grey's Blueberry and Almond Polenta Cake

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

Serves

PREPARATION

30 minutes

COOKING

45 minutes

INGREDIENTS

150 g butter (at room temperature)
150 g Tate & Lyle Golden Caster Sugar
4 large eggs (beaten)
1/2 tsp almond essence
Finely rated zest and juice of 1 lemon
200 g ground almonds
200 g instant polenta
Pinch of salt
2 tsp baking powder

To decorate

300 ml crème fraiche
3-4 tbsp Earl Grey's Blueberry Jam (see our recipe)
A few toasted flaked almonds
Fine shreds of lemon zest

Golden Caster Sugar

Blueberry & Almond Polenta Cake

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

CHEF'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.