Home > Eat > Recipe > Recipe: Lemon, Blueberry and Yoghurt Polenta Cake with Almond Cream

Recipe: Lemon, Blueberry and Yoghurt Polenta Cake with Almond Cream

We’ve had a lot of cake in our time, but this from The Floury one is up there.

Thick layers of moist polenta cake topped with the kind of almond cream that renders washing up mixing bowls unnecessary… It’s as delicious as it is visually stunning. If you want more inspiration for cake decorating then we spoke to Holly, founder of The Floury for her top cake decorating and floral styling tips.

Now it’s time for cake.

Lemon, Blueberry and Yoghurt Polenta Cake with Almond Cream

 

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...
Profile Photo
WRITTEN By:
Maria Bell

Maria Bell is Khoollect's Deputy Editor. Talk to me about food and/or photography and I'll always be listening.

READ MORE BY Maria Bell

ingredients

– 6 eggs
– 400g unsalted butter
– 400g golden caster sugar
– 200g ground almonds
– 200g fine polenta
– 2 tsp baking powder
– 150g blueberries
– zest + juice of 2 lemons
– 1 tbsp greek yogurt
– pinch of salt

for the cream filling:
-400ml double cream
– 2 tbsp icing sugar
– a few drops of almond essence

for decorating;
– flaked almonds
-lemon zest
-edible flowers + herbs

1.

Preheat the oven to 180C.

2.

With an electric whisk or food mixer, beat the sugar and butter til light and fluffy.

3.

Add in the eggs one at a time beating well each time. Take a bit of the flour and toss the blueberries in it. Add these to the mix along with all of the other ingredients and fold until well combined.

4.

Divide the batter into 3 and cook in 3 separate rounds so you have 3 layers of cake.

5.

Cook each layer for 25 mins or until golden and a skewer comes out clean. Then once all the layers are cooked leave them to cool.

6.

Sift the icing sugar into the cream and add the almond essence. Beat with a whisk until it holds stiff peaks (you need it to be quite stiff or the cake layers will slide off each other).

7.

Use the cream to sandwich together each of the 3 layers. Cover the top layer with some cream and then decorate with any combination of almonds, lemon zest, herbs (rosemary works well) and edible flowers.

SHOW MORE
SHOW LESS

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

Stephen Simpson 1 month ago

Looks fantastic. Is it gluten free?

Kat 1 month ago

What size cake tin did you use?

Anna 1 month ago

Looks lovely. What size cake tins? Greased and lined?

RSS feed for comments on this post. TrackBack URL

cook

MORE RECIPES

cook

MORE RECIPES

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar