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.
Blueberry topping
| 6 Tbsp | Caster sugar |
| 2 cups | Blueberries (Main) |
Cake mixture
| 225 g | Unsalted butter, softened |
| 1 cup | Caster sugar |
| 3 large | Eggs |
| 1 tsp | Vanilla extract |
| 1 | Lemon, zest and juice |
| 2 cups | Ground almonds |
| ¾ cup | Instant polenta (Main) |
| 6 Tbsp | Flour |
| 1 ½ tsp | Baking powder |
Directions
- Heat the oven to 180C. 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 and scatter over the blueberries. Set aside while you make the cake mixture.
- Cream the butter and caster sugar until very light and 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 and juice.
- Mix dry ingredients together and fold into the creamed mixture. Spoon mixture over the blueberries (mixture will nearly fill the tin), and smooth the top.
- Place in the oven and 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.
Kathy recommends
I have made this cake using both square and round cake tins. It cooks more quickly in the square tin (by about 5 minutes).
tip
Check out Ray McVinnie's video on'How to make chocolate shards'
