9 - 12 NovemberMANCHESTER

Recipe Main

Tate & Lyle bring you this delicious recipe to make an impressive, rich almond polenta cake, which will be sure to impress every cake lover.

INGREDIENTS

Cake:
150g butter, at room temperature
150g Tate & Lyle Golden Caster Sugar
4 large eggs, beaten
½ tsp almond essence
Finely grated zest and juice of 1 lemon
200g ground almonds
200g instant polenta
Pinch salt
2 tsp baking powder

To decorate:
300ml crème fraiche
3-4 tbsp Earl Grey’s Blueberry Jam (see our recipe)
A few toasted flaked almonds
Fine shreds of lemon zest

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 20cm spring form round cake tin with a little butter, then line with baking paper.

2. Beat the butter and caster sugar together in a large mixing bowl until light and creamy, then gradually beat in the eggs. Stir in the almond essence, lemon zest and lemon juice. Add the ground almonds, polenta, salt and baking powder, mixing thoroughly.

3. Transfer to the prepared tin and level the surface. Bake on the middle shelf of the oven for 40-45 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack to cool completely. Remove the lining paper.

4. To decorate, dollop the crème fraiche onto the cake (without stirring it), and spoon the blueberry jam on top. Scatter with toasted flaked almonds and fine shreds of lemon zest

If you also want to make the jam, here is our recipe:

INGREDIENTS

Jam:
1 kg Tate & Lyle Jam Sugar
4 Earl Grey teabags (snipped open)
1 kg frozen blueberries (or use fresh when in season)
1 lemon, halved and juiced (there should be 4tbsp in total)

HOW TO MAKE THIS RECIPE

1. Place the frozen blueberries in a large saucepan and add the Jam sugar and then add the lemon juice. Place the squeezed out lemon halves and the leaves from the teabags into the centre of a square of muslin. Tightly tie with string and add to the pan. Slowly bring to the boil, stirring occasionally until the sugar has dissolved.

2. Cook over a medium heat to boil gently for 10 minutes, then test for setting point. To check, remove the saucepan from the heat, spoon a little onto a refrigerated plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).

3. Turn off the heat and allow the jam to settle for 10 minutes. Meanwhile, sterilize 5 x 400g clean jam jars by placing them in a low oven at 150°C, fan 130°C, Gas Mark 2 for 10 minutes. Stir the jam, then pour it into the hot sterilized jars. Seal with the lids. Leave to cool, then label. Store in a cool place for up to 1 year.

 

 

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