Cherry, lemon and almond polenta cake

cakestreats
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 sea salt
  • 150ml soya milk
  • 1 tbsp apple cider vinegar
  • 70ml vegetable oil
  • 100g soft brown sugar
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 tsp vanilla extract
  • 150g cherries, halved
  • 2 tbsp flaked almonds

  • Lemon drizzle

  • Juice of 1 lemon
  • 1 tbsp caster sugar

  • Toppings

  • 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.
Baker Beanie Author

■ every day is treat day ■