Blueberry and vanilla polenta cake
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 1 hour |
| Prep Time: | 25 minutes |
Ingredients
- 250 g Hazelnuts, toasted and finely ground
- 2 x 125 g fresh blueberries
- Cream, clotted, for serving (optional)
- 2 tbsp light brown sugar
- 2 lemons, juice and zest
- 1/2 tsp baking powder
- 1/2 cup polenta
- 1/2 vanilla pod
- 9 extra-large free-range eggs
- 55 g Castor sugar
- 250 g butter, softened
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Cooking Instructions
- Preheat the oven to 160°C.
- Cream the butter and caster sugar together until pale and fluffy. Beat in the eggs, one at a time, until incorporated.
- Split the vanilla pod and, using the tip of a sharp knife, scrape out the seeds and fold into the creamy egg mixture, along with the polenta, ground hazelnuts, baking powder, lemon juice and zest.
- Grease and line a 23 cm baking tin, then spread the blueberries onto the base and sprinkle with the brown sugar. Pour in the cake mixture and bake for 1 hour or until a skewer comes out clean.
- Set aside for at least 1 hour in order to cool before removing from the tin. Place a plate onto the top of the cake, then quickly flip over and remove the cake from the tin. Serve with dollops of clotted cream, if desired.
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