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    Blueberry Swirl Polenta Cake

    Cakes And Pastries
    ​

    1 x 8inch square cake

    порції

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    загальний час
    Почати готувати

    Інгредієнти

    105g butter

    120g caster sugar

    110g eggs

    120g cooked polenta (recipe below)

    2g salt

    7g baking powder

    2tsp ground coriander seed

    105g plain flour

    15g medium-fine cornmeal (or whatever you like!

    45g blueberries

    Cooked polenta

    125g milk

    25g cornmeal, medium

    Blueberry swirl

    90g blueberries

    10g sugar

    Напрямки

    First, cook the polenta - heat milk to simmer and add cornmeal. Whisk on medium-low heat until thickened, then continue to whisk for a few minutes until creamy and smooth - taste it! Remember, we are blending this. This time frame will depend on your polenta. Leave to cool.

    Once cooled, blend the polenta with the eggs and set aside.

    For the blueberry swirl, cook blueberries with sugar on medium-low heat until they burst and release the juice - you will need to stir and crush them little to help encourage the juice! It should take about 2-3 minutes. You still want some whole berries left. Set aside.

    Pre-heat oven to 170c fan

    Cream butter and sugar for 2-3 minutes until slightly lightened. Scrape down the sides of the bowl, then add the egg/polenta mixture slowly until well combined.

    Sift the dries together - coriander seed, cornmeal, baking powder, salt and flour.

    Stir through the dries, then fold the blueberries through the batter gently.

    Pour into the lined 8x8inch tin and smooth out. Blob the blueberry swirl around then use a toothpick/skewer to swirl it. Sprinkle a little cornmeal on top.

    Bake for 20-25 minutes until golden - it should spring back slightly when you press it and if you poke it with a skewer, it’ll come out almost totally clean.

    1 x 8inch square cake

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    Інгредієнти

    105g butter

    120g caster sugar

    110g eggs

    120g cooked polenta (recipe below)

    2g salt

    7g baking powder

    2tsp ground coriander seed

    105g plain flour

    15g medium-fine cornmeal (or whatever you like!

    45g blueberries

    Cooked polenta

    125g milk

    25g cornmeal, medium

    Blueberry swirl

    90g blueberries

    10g sugar

    Напрямки

    1

    First, cook the polenta - heat milk to simmer and add cornmeal. Whisk on medium-low heat until thickened, then continue to whisk for a few minutes until creamy and smooth - taste it! Remember, we are blending this. This time frame will depend on your polenta. Leave to cool.

    2

    Once cooled, blend the polenta with the eggs and set aside.

    3

    For the blueberry swirl, cook blueberries with sugar on medium-low heat until they burst and release the juice - you will need to stir and crush them little to help encourage the juice! It should take about 2-3 minutes. You still want some whole berries left. Set aside.

    4

    Pre-heat oven to 170c fan

    5

    Cream butter and sugar for 2-3 minutes until slightly lightened. Scrape down the sides of the bowl, then add the egg/polenta mixture slowly until well combined.

    6

    Sift the dries together - coriander seed, cornmeal, baking powder, salt and flour.

    7

    Stir through the dries, then fold the blueberries through the batter gently.

    8

    Pour into the lined 8x8inch tin and smooth out. Blob the blueberry swirl around then use a toothpick/skewer to swirl it. Sprinkle a little cornmeal on top.

    9

    Bake for 20-25 minutes until golden - it should spring back slightly when you press it and if you poke it with a skewer, it’ll come out almost totally clean.