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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Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
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Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
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Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
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