City Palate

The Harvest Issue - September October 2017

Polenta Almond Blueberry Lemon Cake
Polenta Almond Blueberry Lemon Cake.html

Polenta Almond Blueberry Lemon Cake

Jan Feb 2014

From Geoff Last

3 sticks (3/4 lb.) unsalted butter, softened

1-1/2 c. sugar

1 lb. ground almonds

2 t. vanilla extract

6 large eggs

1/2 c. buttermilk

zest of 3 lemons

zest of 1 large orange

juice of 1 lemon

1 c. corn flour

1/4 c. coarse polenta

1-1/2 t. baking powder

1/4 t. salt

1 c. blueberries, fresh or frozen (thawed)

Preheat oven to 325°F. Line a 10-inch spring-form pan with parchment paper then butter and dust with flour.

In a stand mixer, beat the butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Add the buttermilk and beat to combine. Add the lemon and orange zest, lemon juice, corn flour, polenta, baking powder and salt and mix to combine. Spoon two thirds of the mixture into the pan and scatter the blueberries over top, then add the remaining batter. Set cake on baking sheet (to catch any butter that may seep out) and bake for 60 minutes, and up to 70 minutes, until the top is golden brown and the cake is set. Remove it from the oven and allow to cool on a wire rack. After 10 minutes, run a thin knife around the perimeter of the pan, release and remove the sides and allow the cake to cool. Serve it warm or at room temperature with vanilla ice cream or whipped cream. Serves 10.