Polenta Cake

• FOR THE CAKE:
• 1 cup Unsalted Softened Butter, Plus More For Coating
• 1 cup Sugar
• 2 Lemons, Zested
• 3 whole Eggs
• 2 cups Almond Flour
• 1 cup Corn Meal
• 1-3/4 teaspoon Baking Powder
• FOR THE BLUEBERRY SAUCE:
• 16 ounces, weight Frozen Blueberries
• 2 Lemons, Juiced
• 2 Tablespoons Sugar
• 1/4 cups Honey
• FOR THE WHIPPED CREAM:
• 2 cups Heavy Whipping Cream
• 1/2 cups Sugar
• 1/2 teaspoons Vanilla Extract

1. Preheat the oven to 350u0b0F. Line the bottom of a spring form pan with a parchment paper round and butter the bottom and sides of the pan.
2. In the bowl of a standing mixer with the paddle attachment whip together the butter and sugar until fluffy and white. Next add in the zest and then mix in 1 egg at a time. Make sure to scrape the mixer after every egg is whipped in.
3. After the eggs are incorporated fold in the almond flour, cornmeal and baking powder until incorporated. Pour the batter into the spring form pan and bake in the oven for 40 minutes. Once it is finished cooking, remove pan from oven and allow cake to cool completely.
4. In a medium sauce-pot add the frozen blueberries, lemon juice, sugar and honey and cook on medium-high heat until the blueberries are cooked down and the liquid becomes a thick syrup. Remove from heat and cool completely once finished.
5. While cake is in the oven whip the heavy cream, sugar and vanilla in a mixing bowl using an electric mixer until stiff peaks are formed. Then keep it cool in the refrigerator.
6. To serve: Put the whipped cream all over the cake and top off with blueberries.

cake, butter, sugar, lemons, eggs, flour, meal, baking powder, blueberries, lemons, sugar, ubc, whipped cream, cream, sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/polenta-cake/ (may not work)