Bake free
“Fine polenta gives these beautifully moist cakes their distinctive golden colour.”
Lime, Polenta and Blueberry Cakes (gf)
Fine polenta gives these beautifully moist cakes their distinctive golden colour and texture. Any frozen berry will work, and you can substitute lemon zest for the lime.
70 grams pistachio nuts
¾ cup instant polenta
⅓ cup gluten-free plain flour
½ teaspoon baking powder
pinch salt
250 grams butter, very soft but not melted
1 cup caster sugar
finely grated zest 2 large limes
4 large eggs, size 7
juice 1 lime
1-1½ cups frozen blueberries
TO ASSEMBLE
1½ cups icing sugar, sifted
3-4 teaspoons lime juice
2 tablespoons pistachios, finely chopped
freeze-dried, sliced blueberries, optional (I used Fresh As brand)
Generously grease 12 friand tins or small cake tins and line the bases with a circle of baking paper (my tins are 100ml capacity each).
Preheat the oven to 160°C fan bake.
Put the pistachio nuts and ¼ cup of the polenta in a food processor and blend until
