Blueberry Lemon Polenta Cake 

with Fragrant Cardamom Glaze

This is a super easy to make cake, very tasty and can be gluten free if you use gluten free baking powder.  It is very lemony with the addition of a very fragrant cardamom glaze.  Made with unrefined golden caster sugar, polenta and ground almonds.  Blueberries are full of antioxidants which are an important part of a healthy diet.  Antioxidants help neutralise free radicals.  The body naturally produces free radicals during the metabolism process.  Over time, free radicals can contribute to cancel and other diseases.  


You will need...

Equipement

Food Mixer (optional)
Large mixing bowl
20cm round springform cake tin
Non stick baking parchment

Ingredients

125g unsalted butter, softened
150g unrefined golden caster sugar
2 unwaxed lemons, zested & juiced
3 large free range eggs (at room temperature)
120g fine polenta
120g ground almonds
1 tsp baking powder (gluten free if necessary)
4 tbsp fat free Greek yoghurt
180g blueberries

Cardamom Glaze
1 unwaxed lemon, zested & juiced
3 tbsp unrefined golden caster sugar
6 cardamom pods, bashed but keep the seeds
Rose petals to decorate (optional but looks pretty)


To make...
Serves 10
  1. Preheat the oven to 180 160(f) Gas 4
  2. Line the cake tin with non stick greaseproof paper & grease the sides with a little butter
  3. Put the butter, sugar & lemon zest into a large bowl or your mixer and beat together until pale & fluffy
  4. Gradually beat in the eggs one by one, then stir in the polenta, ground almonds, baking powder and yoghurt
  5. Mix in 3 tbsp of the lemon juice and gently fold in the blueberries
  6. Scrape into your prepare tin and bake for 45 minutes
  7. While the cake is cooking, make the glaze by warming the sugar & lemon zest and remaining juice, add the cardamom pods and seeds and stir until the sugar has fully dissolved
  8. Keep the glaze bubbling for 10 mins until reduced by half, stirring occasionally 
  9. Remove from the heat and remove the pods but keep the seeds in
  10. Remove the cake from the oven and leave to cool in the tin for 20 minutes
  11. Gently spoon over the glaze and sprinkle with rose petals


Nutritional Info

Per Serving
330 kcal | 19g fat | 7.5g saturates | 29g carbs | 20g sugars |  2.5g fibre | 8.7g protein | 0.26g salt

 LOW CAL  | FIBRE | PROTEIN | LOW SALT | VITAMIN C | FOLIC ACID | POTASSIUM | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON 



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