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    Summer Berry Cake with Polenta

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      Summer Berry Cake with Polenta

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    Summer Berry Cake with Polenta

    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.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Makes: 16

    Ingredients

    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
    400g raspberries
    300g blueberries
    Zest of 1 lemon plus ½ the juice

    Method

    1. Preheat the oven to 180°C, gas mark 4. Line a 24cm square or 27cm round shallow cake tin with baking parchment. Cream the butter and 175g of the sugar with a wooden spoon until pale and fluffy.
    2. Add the beaten egg and polenta and beat again until well combined. Stir in the ground almonds, vanilla extract and baking powder. Using a metal spoon, fold in half each of the raspberries and blueberries with the lemon zest.
    3. Spoon the cake mixture into the tin and level with the back of the spoon. Bake for 30-35 minutes or until golden and when a skewer inserted into the cake comes out clean.
    4. Meanwhile, prepare the syrup by heating the lemon juice with the remaining 50g sugar, either in a microwave on high for 2-3 minutes or by boiling in a small saucepan for 1-2 minutes until syrupy. Make small holes over the surface of the cake with a skewer and pour the warm syrup evenly over while the top of the cake whilst still hot.
    5. For a picnic, leave the cake to cool completely in the tin. If serving as a dessert, serve the warm cake inverted and cut into squares, with some single cream and the reserved raspberries and blueberries.

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    Cook's tips

    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.

    Drinks recommendation

    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.

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