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Lemon Blueberry Polenta Cake
A summery, rustic snack cake baked in a skillet with a hearty texture from cornmeal and ground almonds, finished with a bright lemon syrup. It is vegan and can easily be made gluten-free and low-FODMAP.
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Ingredients
- 125 g fine cornmeal/polenta (3/4 cup)
- 100 g ground almonds (3/4 cup + 1 Tbsp)
- 150 g plain (all-purpose) flour (1 1/4 cups; or a plain gluten free flour blend for GF/low fodmap option)
- 2 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
- lemon zest (finely grated zest of 2 lemons)
- 130 g caster (superfine) sugar (2/3 cup)
- 120 ml sunflower oil (1/2 cup; or another flavourless oil)
- 60 ml freshly squeezed lemon juice (1/4 cup; about 2 large lemons)
- 120 ml non-dairy milk (1/2 cup; use almond or rice for low fodmap)
- 120 g non-dairy yogurt (1/2 cup; use coconut for low fodmap)
- 1 tsp vanilla extract
- 150 g fresh blueberries (5.3 oz; or another type of fruit)
- 60 ml freshly squeezed lemon juice (1/4 cup; for the syrup)
- 2 tbsp maple syrup (or agave; for the syrup)
Steps
- 1
Preheat the oven to 180°C/350°F/gas mark 4. Grease a 25cm/10inch cast iron skillet or a cake tin.
- 2
Place the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl and whisk to combine.
- 3
Add the lemon zest, sugar, oil, lemon juice, milk, yogurt and vanilla extract and whisk well until no dry lumps remain.
- 4
Pour the batter into the prepared skillet and spread it level.
- 5
Scatter the fresh blueberries over the top of the batter.
- 6
Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
- 7
While the cake is baking, mix together the 60ml lemon juice and 2 Tbsp maple syrup to create the syrup.
- 8
When the cake is done, drizzle over the syrup while it is still hot.
- 9
Allow the cake to cool a little before serving.
Notes
The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container. It also freezes well. You can swap the blueberries for any other berry or a mixture. For low FODMAP, ensure you use a gluten-free flour blend, almond or rice milk, and coconut yogurt.
Nutrition per serving
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