Berry, Citrus and Polenta Cake (Gluten Free)
Serve this moist, delicious cake with the cream filling, or simply dusted with icing sugar and a bowl of thick plain yoghurt alongside. Use fresh berries when in season.
- 225 grams butter, very soft but not melted
- 1 cup caster sugar
- 3 eggs
- ¾ cup instant polenta
- 1 cup ground almonds
- 1 teaspoon gluten-free baking powder
- pinch of salt
- finely grated zest and juice 1 lemon and 1 small orange
- 2 cups frozen berries, I used a mix of raspberries and blackberries
- 50 grams brittle, roughly chopped, optional*
Filling
- 150 grams cream cheese at room temperature
- 2 tablespoons caster sugar
- finely grated zest of 1 lemon
- 2 teaspoons lemon juice
- ¾ cup cream, softly whipped
Grease a 23 cm spring form tin and line the base and sides with baking paper.
Preheat the oven to 160˚C
Filling: Beat the cream cheese, caster sugar, lemon zest and juice until light and fluffy. Fold in the cream then cover and chill until ready to use.
Cake: Beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating well between each addition. Using a large metal spoon fold in the polenta, almonds, baking powder, salt and the zest and juice.
Spoon half of the batter into the tin and arrange half of the berries on top. Top with the rest of the batter then sprinkle over the remaining berries and all of the brittle.
Bake for 55–60 minutes until golden and just firm in the centre. Cool in the tin.
To serve: Remove from the tin and slice the cake in half if filling. Slide a flat baking tray between the layers and remove the top layer.
Spread with the filling and replace the top layer. Dust with icing sugar to serve. Makes 1 cake
Handy note: I keep bars of peanut and sesame seed brittle from Asian food stores in my pantry for a quick topping to sprinkle on ice cream, tarts, cakes and pavlovas.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!