Lemon Blueberry Hazelnut Polenta Cake
LemonBlueberryHazelnut
Polenta Cake
Serves 8
Vegan / Dairy Free / Gluten Free
This is a stunningly beautiful and utterly flavoursome cake, which happens to also be plant based and gluten free. The almond and polenta combination, along with the lemon and the blueberries, lend it a wonderful moistness and fragrance, while the crisp caramelised hazelnuts complete the experience. No equipment needed, apart from a few bowls, a whisk and your tins. Really lovely cake!
Ingredients
- Dry ingredients -
200g almond flour
200g polenta
2tsp baking powder
1tsp baking soda
1/2tsp salt
- Wet ingredients -
400ml thick plant based yogurt (we use Oatley Greek Style)
200g xylitol or golden caster sugar
120ml rapeseed oil
50ml plant based milk
The zest of two lemons
1/2tsp hazelnut extract
150g fresh blueberries
- For the icing -
100g ground xylitol or icing sugar
1tbsp of lemon juice
1tsp plant based milk
1tsp vanilla extract
- For the caramelised hazelnuts -
70g raw hazelnuts
1tbsp maple syrup
A pinch of salt
A pinch of cinnamon
- To put together -
A few extra blueberries
A few pansies (optional)
Method
Preheat the oven at 180C and grease your selected cake tin.
In a large bowl, measure the dry ingredients and give them a good stir.
In a separate medium bowl, whisk all the wet ingredients apart from the blueberries.
Now blend the wet ingredients into the dry and mix well with your whisk. The batter will be thick. Finally gently fold in the blueberries, making sure to keep them intact. Spoon the batter into the greased tin, smooth the top with your spatula or the back of a spoon and bake in the middle of the oven for 45-50 minutes. Check with a skewer or a knife, and if it comes out wet, continue to bake for an extra 5 minutes. When ready, remove from the oven and allow to cool completely, before removing from the tin.
Once you remove the cake, leave the oven on and prepare the hazelnuts. Place them in a small bowl with the rest of the ingredients and stir, in order to coat them well. Spread them on a lined baking tray and roast in the middle of the oven for 10-12 minutes. Watch them closely, as they can burn easily. Remove from the oven and allow to cool.
For the icing, whisk the ingredients together in a small bowl.
Once the cake is completely cooled, remove it carefully from the tin. Serve it on your chosen platter and drizzle the icing on the surface. Scatter the hazelnuts and the reserved blueberries on top. If using, add your pansies to complete this beautiful cake. Enjoy!
