Servings

12

Cook

1 hr

This is a lovely light and gluten free cake. It’s quick and easy to make and always popular. I like mine with a good dollop of Greek yoghurt.

Berry & Lemon Polenta Squares

INGREDIENTS
  • 180g butter, softened
  • 180g caster sugar
  • 3 large eggs
  • 150g fine polenta
  • 100g ground almonds
  • 2 tsp gluten free baking powder
  • Finely grated rind of 1 lemon
  • Juice of 1 lemon, about 2 tbsp
  • 300g frozen berries, such as raspberries, blueberries, red and black currants
  • Icing sugar to dust
METHOD
  1. Preheat the oven to 180C/160C fan. Grease or line a 23cm square brownie tin with baking parchment.
  2. Place the softened butter with the sugar in a large bowl and beat until pale, light and fluffy.
  3. Add the eggs one at a time beating well after each addition, making sure that each egg is fully incorporated before adding the next.
  4. Add the polenta, ground almonds, baking powder, grated lemon rind and juice and stir until combined.
  5. Gently stir in the frozen berries and spoon the mixture into the prepared tin and level the top.
  6. Bake in the preheated oven for 45 – 55 minutes until golden brown and firm to the touch.
  7. Leave the cake to cool in the tin for 10 minutes before placing on a wire cooling rack to cool completely.
  8. Once cooled, dust with icing sugar and cut into squares to serve.

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