Cherry, lemon and almond polenta cake
Ingredients
serves 10
- •140g fine polenta
- •100g plain flour
- •120g ground almonds
- •2 tsp baking powder
- •½ tsp bicarbonate of soda
- •½ tsp fine sea salt
- •140ml soya milk
- •1 tbsp apple cider vinegar
- •90ml vegetable oil
- •100g soft brown sugar
- •Zest of 2 lemons
- •Juice of 1 lemon
- •1 tsp vanilla extract
- •150g fresh or frozen cherries, halved
- •2 tbsp flaked almonds
Lemon drizzle
- •Juice of 1 lemon
- •1 tbsp caster sugar
Garnish
- •1 tsp icing sugar
Directions
Cooking mode
- 1. Preheat the oven to 160°C. Line a 20cm cake tin.
- 2. In a measuring jug, add the apple cider vinegar and soya milk. Set aside for 5 minutes.
- 3. In a large bowl, combine the polenta, flour, ground almonds, baking powder, bicarbonate of soda and salt.
- 4. In a measuring jug, whisk together the oil, sugar, soya milk, lemon zest, lemon juice and vanilla extract. Pour into the dry ingredients and mix until just combined. Fold in the cherries.
- 5. Pour the batter into the tin and sprinkle with the flaked almonds. Bake for 45-55 minutes until golden and a skewer inserted into the centre comes out clean.
- 6. While the cake is cooling, prepare the drizzle. To make the drizzle, mix the sugar and lemon juice together in a bowl. Prick the warm cake all over with a skewer or fork, then pour over the drizzle.
- 7. Leave to cool for 20 minutes before removing from the tin.
- 8. When the cake has cooled completely, dust with icing sugar.
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