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Blueberry & Lemon Polenta Cake

TOTAL TIME: 1 HOUR

SERVES: 8

  • 100 g unsalted butter, plus extra for greasing

  • 100 g caster sugar

  • 2 free range eggs, beaten

  • 100 g ground almonds

  • 90 g polenta

  • 1 lemon, zested and juiced

  • 1 tsp baking powder

  • 100 g natural yogurt

INGREDIENTS

  1. Preheat oven to 180ºC.

  2. Grease and line a 1 kilogram loaf tin.

  3. Cream butter and sugar with an electric mixer, then add eggs, one at a time and almonds.

  4. Fold in polenta, lemon juice, lemon zest and baking powder.

  5. Add yoghurt and blueberries, stirring to combine.

  6. Pour mixture into loaf tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean.

DIRECTIONS

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