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.
|6 Tbsp||Caster sugar|
|2 cups||Blueberries (Main)|
|225 g||Unsalted butter, softened|
|1 cup||Caster sugar|
|1 tsp||Vanilla extract|
|1||Lemon, zest and juice|
|2 cups||Ground almonds|
|¾ cup||Instant polenta (Main)|
|1 ½ tsp||Baking powder|
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- 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.
I have made this cake using both square and round cake tins. It cooks more quickly in the square tin (by about 5 minutes).
Check out Ray McVinnie's video on'How to make chocolate shards'