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Lemon & Blueberry Polenta Cake

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Recipe Ingredients

  • 225g unsalted butter, very soft
  • 225g caster sugar
  • 4 medium eggs, lightly beaten
  • zest and juice of 2 lemons (keep separate)
  • 75g finely ground polenta
  • 150g gluten-free plain flour
  • 1½ tsp baking powder
  • 200g blueberries

 

To decorate

  • 300ml double cream
  • 4 tbsp icing sugar, sifted
  • 4 tbsp lemon curd
  • 100g blueberries
  • pared lemon zest (optional)

Recipe Directions

  1. Preheat oven to 180°C and line a roasting tin roughly 20,5cm x 30,5cm x 5cm with greaseproof paper.
  2. Put the butter and sugar into a large bowl. Beat with a hand-held electric whisk for about 3 minutes or until light and fluffy. Gradually add the eggs, whisking well after each addition. Whisk in the lemon zest.
  3. Use a large metal spoon to fold in the polenta, flour, baking powder and 2 tbsp lemon juice to make a smooth batter. Carefully fold in half the blueberries. Spoon mixture into the prepared tin and level the surface. Scatter over remaining blueberries.
  4. Bake for 40 minutes or until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then lift out and cool on the greaseproof paper on a wire rack.
  5. Once the cake has cooled completely, peel off the paper and transfer to a large serving plate or board. To decorate, put the cream and icing sugar into a bowl and whip until the mixture holds soft peaks, then quickly whip in the lemon curd.
  6. Spread the icing on top of the cooled cake and scatter over the 100g blueberries and lemon zest, if using.

 

Per serving  About 1 530kJ, 24g fat (14g saturated), 34g carbohydrate (22g total sugars).

Each Serving:


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