Recipe: Lemon, Blueberry and Yoghurt Polenta Cake with Almond Cream
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
We’ve had a lot of cake in our time, but this one from The Floury 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
Preheat the oven to 180C.
With an electric whisk or food mixer, beat the sugar and butter til light and fluffy.
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.
Divide the batter into 3 and cook in 3 separate rounds so you have 3 layers of cake.
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.
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).
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.
Looks fantastic. Is it gluten free?
What size cake tin did you use?
Looks lovely. What size cake tins? Greased and lined?