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Summer Berry Cake with Polenta
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This gluten-free cake uses polenta instead of flour, giving it a great texture, and combining brilliantly with the summer berries and sticky lemon syrup.
175g butter, softened
225g golden caster sugar
3 medium eggs, beaten
150g Polenta Valsugana
100g pack Waitrose Ground Almonds
1 tsp vanilla extract2 tsp gluten-free baking powder
Zest of 1 lemon plus ½ the juice
For savoury meals, Polenta is a good alternative to potatoes, rice or pasta. Just add boiling water, beat well and leave for 5-8 minutes then serve, flavoured with grated cheese or fresh herbs.
Summer berry cake deserves Martini NV Asti, a delightfully Italian fizz that will cut through the density of this dessert. It’s medium sweet with a soft, fresh grapey flavour.
Typical values per serving:
This recipe was first published in May 2008.