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.





  • 20cm springform cake tin


Preheat the oven to 170°C/gas mark 3. Grease and line the base of a 20cm springform cake tin
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
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
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
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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