Almond, Polenta & Lemon Cake With Blackberry Compote
- Almond, polenta & lemon Cake
- 6 ounces unsalted butter
- 6 ounces sugar
- 2 eggs
- 6 ounces almonds, skinned and ground or use ready ground
- half teaspoon vanilla extract
- Zest of 2 lemons
- Juice of half lemon
- 3 ounces polenta (coarsely ground cornmeal)
- half teaspoon baking powder
- Pinch salt
- Blackberry compote
- 12 ounces Blackberries
- 1-2 ounces powdered sugar (depending on sweetness of berries)
- Preheat oven 170C (fan 150C)/Gas 3.
- Lightly butter the cake tin and dust with polenta.
- Cream the butter well with the caster sugar.
- Add the ground almonds and vanilla and mix briefly
- Gradually beat in the eggs.
- Gently fold in the lemon zest and juice, followed by the polenta, baking powder and salt.
- Spoon the mixture into the prepared tin and bake for about 30 minutes or until a skewer comes out fairly clean (under-cooked is better than over-cooked). Leave to cool in the tin before turning out.
- While the cake is cooking, put the blackberries in a heavy-bottomed pan with no more than 1 tablespoon of water. Heat just until the juices flow freely.
- Remove from the heat and mix in 1oz of icing sugar, adding more if the compote is too tart.
- Spoon a little compote alongside a slice of cake. I don't think it needs the addition of cream but you might.
polenta, butter, sugar, eggs, almonds, vanilla extract, lemons, lemon, polenta, baking powder, salt, compote, blackberries, powdered sugar
Taken from food52.com/recipes/23699-almond-polenta-lemon-cake-with-blackberry-compote (may not work)