Recipes

CHLOE'S BLUEBERRY POLENTA CAKE

Serves 10

Blueberry topping;
6 Tablespoons caster sugar
2 cups Blueberries

Cake mixture;
225 grams unsalted butter, softened
1 cup caster sugar
3 Large eggs
1 teaspoon vanilla extract
Zest & juice of 1 Lemon
2 cups ground almonds
3/4 cup instant polenta
6 Tablespoons flour
1 1/2 teaspoons baking powder

DIRECTIONS:
Heat the oven to 180*C.
 

Line a 20cm square or round cake tin with baking paper, ensuring the paper comes up over the sides by about 5cm.

For the topping, sprinkle caster sugar evenly over the base of the prepared cake tin & scatter over the blueberries.
 

Set aside while you make the cake mixture.

Cream the butter & caster sugar until very light & fluffy
(an electric mixer is good here).

Beat in the eggs, one at a time, beating well after each addition.
 

Mix in the vanilla, lemon zest & juice.

Mix dry ingredients together & fold into the creamed mixture.
 

Spoon mixture over the blueberries (mixture will nearly fill the tin), & smooth the top.

Place in the oven & bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
 

Cool on a wire rack for 30 minutes before turning out. 


*Note: The cake will cook more quickly in the square tin ( by about 5 minutes)

** This rich, buttery cake which can double as a dessert served with thick yoghurt, keeps well.
In fact it improves the next day when the almonds begin to release their nut oil.

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