Blackberry, plum and polenta cake with whipped coconut yoghurt

This naturally gluten-free polenta cake recipe is studded with the very best fruit of late summer and early autumn. Blackberries and plums sit on top of the moist, almond-rich sponge, finished off with a dollop of vanilla-flecked coconut yoghurt.

First published in 2019

This cake sings of very late summer. It has a squidgy crumb, followed by a ripe sweetness from the plums.

Ingredients

Metric

Imperial

Equipment

  • 20cm springform cake tin

Method

1
Preheat the oven to 170°C/gas mark 3. Grease and line the base of a 20cm springform cake tin
2
Blitz the almonds in the small bowl of a food processor until they turn into a fine crumb. Be careful not to over-blitz, otherwise you'll end up with almond butter. Transfer to a mixing bowl
3
In the large bowl of a food processor, cream the butter, Greek yoghurt and sugar together until light and fluffy. Don’t worry if it looks a bit grainy. Whizz in the blitzed almonds, polenta, baking powder, salt and lemon zest and juice until combined. Crack in the eggs one by one, mixing after each one
4
Tip the batter into the cake tin, top with the fruit and bake for 1 hour and 10–15 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes before transferring to a wire rack
5
When you are ready to serve, whip the coconut yoghurt (or Greek yoghurt) and vanilla seeds together. Serve with just-warm slices of cake

Anna Jones is a cook, writer and stylist, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook and The Modern Cook’s Year.

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