Raspberry and Blueberry Polenta Cake
125 gram unsalted butter, softened
225 gram castor sugar
3 large eggs
150 gram plain flour
½ teaspoon baking powder
125 gram fine polenta
60 gram ground almonds
70 gram plain yoghurt
Rind of 1 lemon, grated
Rind of 1 orange, grated
60 ml squeezed lemon juice
Grease and line two 20-centimeter / 8-inch cake tin and preheat the oven to 180° C (350° F).
In a medium bowl, whisk the butter and castor sugar together until pale. Continue whisking as you add the eggs one at a time. Add the yoghurt lemon zest and lemon juice.
In a separate bowl mix the flour, polenta, ground almonds and baking powder together.
Then, add the flours to the egg mixture and stir to combine.
Transfer the mixture to the prepared tins. Bake for 35 – 45 minutes
Test if cooked, by inserting a cocktail stick in the middle of the cake, it should come our clean.
Remove from oven and allow to cool slightly before turning the cakes out onto a cooling rack.
For the filling 125ml double cream whipped, 60gram soft fruit I have used blueberries and raspberries, 40gram caster sugar splash of water, dissolve the sugar in a small saucepan then add the fruit and cook gently for 5 minutes, then either liquidise and strain or push the fruit through a strainer with the back of a ladle, then allow the fruit coulis to cool completely, before folding into to the whipped cream.
Spread the filling onto one of the Polenta cakes and place the other on the top, dust with icing sugar.
I cook more fruit than needed and reserve some as decoration on the serving plate.