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
Cook’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.
Earl Grey’s Blueberry And Almond Polenta Cake Recipe and image credits c/o: This recipe is made using Tate & Lyle Sugars, for more delicious recipes visit Taste And Smile.
As Easter is just around the corner I have some yummy cake recipes coming up on the blog this week. Are you looking for a Gluten Free Easter cake? If so you are in luck as today I have this yummy Creme egg recipe to share with you. Gluten Free Easter Creme Egg Brownies.
Fancy making your own Rhubarb & Vanilla Jam? Not only is this rhubarb jam perfect for toast and as a sponge cake filling, it’s also delicious added to an apple crumble or pie, folded into whipped cream to make a fool or spooned over ice cream for a simple pudding. How To Make Rhubarb And Vanilla Jam.
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