Recipe – Polenta Almond Pudding Cake with Berries & Lemon

It was so summery recently that I baked this sunshiny dessert – my friend managed to eat three servings during an unexpected hailstorm, which goes to prove that this is delicious regardless of the weather; I hope you’ll agree.

There’s no flour in this recipe – polenta and ground almonds create a moist cake with a lovely texture and the addition of a sticky lemon syrup and berries (blueberries, blackberries, raspberries or any combination thereof), means that this is more of a pudding than a cake and you’ll definitely need a fork and spoon to eat it with.

I serve it with extra fresh berries, with or without some plain Greek yogurt, creme  fraiche or whipped cream on the side.

BLOG polenta almond berry cake 001

POLENTA ALMOND CAKE with BERRIES and LEMON

(Makes 14-16 squares)

Ingredients:

6 oz (175g) of butter at room temp

8 oz (225g) of organic golden superfine/caster sugar

3 eggs, lightly beaten

5.25 oz (150g) of organic polenta

4 oz (100g) of ground almonds/almond meal

1 teaspoon of pure vanilla extract

2 teaspoons of baking powder

14 oz (400g) or raspberries

11 oz (300g) of blackberries, blueberries or both

Finely shredded zest of 1 lemon and the juice of half

Action:

Preheat the oven to 350F (180C)

Line a 9 inch (24cm) square shallow cake pan with baking parchment.

Cream the butter with 4 oz (175g) of the sugar until it’s pale and fluffy. Slowly add the eggs and polenta, beating well until thoroughly combined.

Fold in the ground almonds and baking powder – combine well then add the vanilla and lemon zest.

Using a large metal spoon, carefully fold in half of the berries (set aside the other half to serve with the cake).

Bake for 35-45 minutes or until golden and a skewer inserted in the middle comes out clean.

Meanwhile make the lemon syrup:

In a small saucepan, bring the juice of half a lemon and the remaining 2 oz (50g) of sugar to a boil and simmer for a couple of minutes until it’s syrupy.

Once the cake is done, leave it in the baking pan and immediately pierce it all over with a small toothpick or skewer and pour the warm lemon syrup all over.

Cool the cake in the pan – invert, cut into squares, dust with some powdered sugar and serve with berries on the side and some optional whipped cream or Greek-style yoghurt.

My friend Donna and I ate cake and drank a bottle of Costco Champagne (yes, Costco have their own label French champagne that’s insanely inexpensive and very good) – and my wine-expert friend Maggie, who manages the Willits Wine & Liquor store in Basalt, recommends a lovely Italian organic Prosecco produced by Mionetto, that’s around the same price – both pair very well with this dessert and both go down very well on their own…. so get partying!

About edibletcetera

I'm a passionate foodie who cooks, photographs, eats - then writes about it; an occasional restaurant critic; former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Desserts, Gluten Free Desserts. Bookmark the permalink.

One Response to Recipe – Polenta Almond Pudding Cake with Berries & Lemon

  1. Kim Rogers says:

    Add me to the list of people that consumed far more than a single serving of this fabulous dessert. It’s tart, sweet and completely yummy! 🙂

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