This rich almond polenta cake is SO good - and it's gluten-free too!
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.
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
For the cake
Fairtrade Tate & Lyle Golden Caster Sugar
Juice of one lemon
Zest of one lemon
Pinch of salt
Flaked almonds, roughly chopped
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