Prep
30 minsBake
45 minsServes
8Difficulty
Medium About
This rich almond polenta cake is SO good - and it's gluten-free too!
Watch video instructions or scroll for step-by-step
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.
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.
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.
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
1
For the cake
Butter
Room temperature
Fairtrade Tate & Lyle Golden Caster Sugar
Large eggs
Beaten
Almond extract
Juice of one lemon
Zest of one lemon
Ground almonds
Polenta
Instant
Pinch of salt
Baking powder
To decorate
Crème fraîche
Jam
Blueberry
Flaked almonds, roughly chopped
Toasted
Lemon zest
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