Almond, Polenta & Lemon Cake With Blackberry Compote Recipe

Name: Almond, Polenta & Lemon Cake With Blackberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Almond, polenta & lemon Cake; 6 ounces unsalted butter; 6 ounces sugar; 2 eggs; 6 ounces almonds, skinned and ground or use ready ground; half teaspoon vanilla extract; Zest of 2 lemons; Juice of half lemon; 3 ounces polenta (coarsely ground cornmeal); half teaspoon baking powder; Pinch salt; Blackberry compote; 12 ounces Blackberries; 1-2 ounces powdered sugar (depending on sweetness of berries)

Servings: persons

Almond, polenta & lemon Cake
6 ounces unsalted butter
6 ounces sugar
2 eggs
6 ounces almonds, skinned and ground or use ready ground
half teaspoon vanilla extract
Zest of 2 lemons
Juice of half lemon
3 ounces polenta (coarsely ground cornmeal)
half teaspoon baking powder
Pinch salt
Blackberry compote
12 ounces Blackberries
1-2 ounces powdered sugar (depending on sweetness of berries)

1
Preheat oven 170C (fan 150C)/Gas 3.
2
Lightly butter the cake tin and dust with polenta.
3
Cream the butter well with the caster sugar.
4
Add the ground almonds and vanilla and mix briefly
5
Gradually beat in the eggs.
6
Gently fold in the lemon zest and juice, followed by the polenta, baking powder and salt.
7
Spoon the mixture into the prepared tin and bake for about 30 minutes or until a skewer comes out fairly clean (under-cooked is better than over-cooked). Leave to cool in the tin before turning out.
8
While the cake is cooking, put the blackberries in a heavy-bottomed pan with no more than 1 tablespoon of water. Heat just until the juices flow freely.
9
Remove from the heat and mix in 1oz of icing sugar, adding more if the compote is too tart.
10
Spoon a little compote alongside a slice of cake. I don't think it needs the addition of cream but you might.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Almond, polenta & lemon Cake, 6 ounces unsalted butter, 6 ounces sugar, 2 eggs, and more.

Yes, Almond, Polenta & Lemon Cake With Blackberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond, Polenta & Lemon Cake With Blackberry Compote

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