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Blackberry, plum and polenta cake with whipped coconut yoghurt
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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
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This cake sings of very late summer. It has a squidgy crumb, followed by a ripe sweetness from the plums.
Ingredients
Metric
Imperial
- 125g of unsalted butter, plus extra for greasing, at room temperature
- 200g of whole almonds
- 60g of Greek yoghurt
- 250g of light brown sugar
- 200g of polenta
- 1 tsp baking powder
- 1/2 tsp salt
- 1 unwaxed lemon, zested and juiced
- 3 eggs
- 100g of blackberries
- 3 plums, approximately 150g total weight, stoned and finely sliced into wedges
- 150g of coconut yoghurt, or more Greek yoghurt
- 1 vanilla pod, split and seeds scraped
SAVE RECIPE
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
First published in 2019
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