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Saturday, April 14, 2018

Polenta and Almond Blueberry Cake

Since I am off to low carbohydrate food, I thought this would be one good experiment for my tummy. For every 100g of polenta, it yields 15g of carbs and has a GI of 7. A diabetics dream, if you hold off the fat of course!

Frankly speaking, this cake is one very oily cake with a gritty texture from the polenta. The cake is an acquired taste but overall, it gets addictive. If you are not a fan of polenta, replace the polenta with almond meal.

If I were to do it again, I would halve the butter and tweak around the eggs for a better lift. 

Adapted from Grains as Mains by Laura Agar Wilson

Ingredients :

200g unsalted butter
100g caster sugar
3 large eggs

200g fine almond meal
100g fine polenta meal
1 Tbsp baking powder

200g blueberries
1 cup almond flakes

Preheat oven to 180C. 
Prepare a 7inch springform pan.
Cream butter and sugar until pale and fluffy.
Add eggs and combine.
In a separate bowl, combine almond, polenta and baking powder.
Fold dry ingredients into egg-butter mixture.
Fold in blueberries.
Transfer batter to the pprepared pan.
Sprinkle almond flakes.
Bake the cake in the preheated oven at 180C for 50 minutes or until a skewer poked in the center of the cake comes out with a bit of crumbs.
Cool before removing the cake from the pan.
Dust with icing sugar.

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