A lovely lemony cake with pockets of moist blueberry and no wheat.
This recipe makes one small 15cm (6″) cake. Preheat your oven to 180°C (350ºF) and grease and line your cake tin with baking paper. Cream 100g of unsalted butter with 100g of caster sugar until soft and pale. Beat in 2 eggs, one at a time, adding 1 tablespoon of ground almonds with each egg. Stir through 90g (3¼ oz) of instant polenta, the juice and zest of one lemon, 1 teaspoon of baking powder and another 4 tablespoons of ground almonds. When well combined stir in 100ml (3½ oz) of natural yogurt and 50g (1¾ oz) of fresh blueberries. Pour into the prepared tin and scatter another 50g (1¾ oz) of fresh blueberries over the top, lightly pressing them into the mixture. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
michelle picker cooks 