Flour-free Lemon & Blueberry Polenta Cake

I have had polenta sitting in my cupboard for quite a while. I actually kind of like eating it as a meal but it's such a hassle to cook.

I recently made some savoury muffins with polenta and the result was really quite yummy. So, when I saw a recipe at a friend's house for a flour-free cake using polenta (and lemon and blueberries!) I couldn't help veganising it and trying it for myself.

I've recently come to realise that what I know as a 'cup' is quite different to that in the UK and US. As a result, I'm going to start including the weights in my recipes as well as the measurements. However, as long as you are consistent with the types of measures you use, it really shouldn't matter.

 

Flour-free Lemon & Blueberry Polenta Cake

3/4 cup (100g) sugar

1/4 cup (100g) vegan butter

2 tsp ground flaxseed*

4 tbsp (80ml) water

1 1/3 cup (100g) ground almond meal

3/4 cup (90g) polenta

1 tsp baking powder

1 lemon, grated rind + juice

 100ml soya yoghurt

1 cup (100g) blueberries

Preheat oven to 180C.

Cream/beat together sugar and butter in a large bowl.

In a small cup or bowl whisk together the flaxseed and water until thick and creamy. Add 2 tbsp of the ground almond meal and whisk again until it thickens a bit more. Add this to butter/sugar. Stir in rest of almond meal, polenta, baking powder and lemon rind and juice until combine. Stir in yoghurt until combined. Finally, stir in half of the blueberries. 

Press mixture into a pre-greased loaf tin. Sprinkle the remaining blueberries on top and press lightly into mixture. Bake for 45 minutes.

*Or other egg substitute.