Weekend rainy day baking is always the best! Some of my favourite recipes have been created on a rainy day and the same can be said for this new recipe that I’m sharing today.
I’ve always wanted to experiment with polenta in baking, but never really plucked up the courage. Using different grains as a substitute for flour can be tricky to get right. Some require more liquid as they soak up a lot and others need more raising agent as they result in a heavier bake. I really wish that I had used polenta in my baking before now because it’s so easy to work with.
Cooking and baking with different ingredients, particularly those specific to different dietary requirements is one of my passions. Not only does it challenge my cooking abilities, but hopefully demonstrates that even those restricted by what they can eat can still enjoy healthy and delicious food as part of a balanced lifestyle. Nobody should feel left out as far as I’m concerned. This Blueberry and Almond Polenta Cake is no exception – it’s gluten-free, refined sugar-free and is so delicious!
- 1 cup polenta
- 1/2 cup ground almonds
- 1/4 cup blueberries
- 1 tsp almond extract
- 2 eggs
- 1/2 cup coconut oil
- 1/3 cup coconut flower nectar or honey
- 1 tsp baking powder (use gluten free)
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Preheat the oven to 180 degrees and line and prepare a baking tin.
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In a stand or hand-mixer beat the coconut oil and coconut flower nectar together until light and fluffy. Beat in the eggs one by one and add the almond extract. Next on a low-speed pour in the ground almonds, polenta and baking powder - mix in until well combined. With a spatula or spoon stir in the blueberries being careful not to crush them.
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Pour the batter into the baking tin and cook for 20-30 minutes until golden brown on top. Allow to cool before serving - enjoy!
Remember to use gluten-free baking powder if making this for your gluten intolerant friends or family. To make this vegan you could perhaps use flax eggs, but I haven't tried this myself so not entirely sure on the end result.
Adapted from Nigella Lawson
Clafoutis springs to mind with this cake, but with a frangipane twist because of the almonds. The blueberries add a lovely burst of sweetness as you eat the cake which I think really works with the ground almonds. I was really surprised by how stable the polenta was to bake with, it creates such a hearty cake that is quite light with a crumbly texture.
You can easily play around with how much coconut flower nectar or honey you add. With the quantity that I added the cake doesn’t become overly sweet, but it really does depend on how much of a sweet tooth you have. This is great served with some full-fat natural yoghurt or even vanilla custard if you’re looking to treat yourself. Either way, it’s definitely one for the whole family and will be loved by all. Happy baking!
Have you baked with polenta before? What did you make? What’s your favourite thing to bake on a rainy day?
I love rainy day baking! Any sort of cake or cookies go down well with me 🙂 although I do need to practice my cookie baking as I always end up with one giant one… Oops.
Ha! I’ve had the same cookie issue too. 🙂
How amazing does this look Jemma? Definitely need to try this soon.
Thanks!
it sounds delicious! I’m gluten free and I will be adding this to my list of must-try recipes. Thanks!
Thank you! Hope you enjoy it if you make it sometime. 🙂
Baking is such a homey cosy thing isn’t it? And so rural and ‘back to basics’. I just wish I was better at it! But I love cooking and find similar pleasures with that. In my dream world I’d have my own little farm and eat everything off the land…bliss!
It really is and perfect for a rainy day. 🙂 Love the sounds of your dream world too.
This looks lovely! I think polenta is great in a cake, especially when combined with ground almonds. Love the combination of blueberries and almonds. I have made a lemon polenta cake a few times and I love that,
I keep meaning to try it savoury as I ha a few lovely polenta dishes on holiday (sort of bakes in slices and served with roasted veggies and tomato sauce) but I have not got around to that yet.
Hmmm I’ve always fancied making a lemon polenta cake. I’ve only ever had polenta chips before and they were pretty good. 🙂
That looks so delicious and I’ve never heard of polenta before. Just learned something new! 🙂
Ha! They say that you learn something new everyday. 🙂
This looks awesome. And actually not really complicated to make either.
No it’s so easy, thank you!
Are you kidding me? This looks absolutely amazing. I am saving this for later…after baby comes and my Gestational Diabetes is gone! 🙂
Thank you! Big congratulations to you. 🙂
Oh this one looks wonderful Jemma. I love polenta (cornmeal) in baking and this is something that I will definitely give a try.
not sure how I feel about polenta, but this sounds delicious!! rainy day baking is the best ever. wish it would hurry up and rain already lol
You can’t beat rainy day baking. 🙂
I’ve only ever had polenta savoury style and am always trying to think of ways to use it up so I must try baking with it. I usually get merchant gourmet one minute polenta but is the polenta for baking supposed to be the finer polenta/cornmeal?
I used the finer cornmeal version as I thought it would give a better texture. I’m the same, only ever had polenta in savoury dishes too.
I can’t recall ever having or using polenta, but its worth a shot right? & who doesn’t love a good blueberry anything?
That’s what I thought and it turned out pretty well. 🙂
Yum! I’ve only had polenta a few times and I honestly don’t remember what it was like, but this looks great.
I think I’ve had polenta chips before but that’s about it. 🙂
These looks delicious! I want to try some gluten free foods as I think I need to cut out wheat as I don’t think it’s agreeing with me, so I’ll have to try these out x
Sorry to hear that you are having issues with wheat. Hope this recipe helps somehow.
I’ve made something similar to this, but it wasn’t gluten free. This looks delicious though! I can’t wait to try it out!
Thanks Lisa! The gluten free aspect definitely opens it up to a lot of people.
Your pictures are so scrumptious! I love blueberries <3 I'm sure this is delish!
It really is and thank you! 🙂
I’ve never made polenta before but will be saving the recipe for next years trips to the local blueberry patch! Does it work best with fresh or frozen? Can’t wait to try it!
I used fresh blueberries, but I can see it working with frozen too. 🙂
This is exactly like a risen clafoutis! It looks so tasty. The Gentleman and I may even give it a go this weekend, it looks relatively healthy too!
Katie <3
It’s definitely healthier than a lot of other cakes out there. Let me know how you get on if you try it.
That cake sounds and looks absolutely delicious! You always have so many good ideas! I love it.
Thank you Michelle. 🙂
i’ve never baked with polenta before… but then again i’ve only baked a handful of recipes. this looks really good! 🙂
It’s such an easy ingredient to work with and a great substitute for flour. 🙂
So delectable! That seems irresistible.
Thanks, Claudia. 🙂
Oh, my! This sounds delicious! I am definitely pinning this to make later! 🙂
I hope you like it Shipra. 🙂
This looks seriously amazing. I have never tried polenta but once, but this looks phenomenal!!!
Thanks so much Jamie.
Gluten Free? You have me sold! My little one eats gluten-free and this sounds like a perfect desert!
I hope that they like it if you ever decide to make it for them.
This actually sounds really yummy! I love polenta!
Thank you!
Good for you for stepping out of your comfort zone in the kitchen! You’ve totally inspired me to do the same! This looks and sounds delicious.
I do love a challenge, hope your own cooking challenge goes well.
I’ve never used polenta before but that looks delicious!
Thank you! 🙂
This looks delish. Also. I have been wanting to do more gluten free so I know your blog will become a go-to for me!
Thanks, Deidre. There will most certainly be more gluten free recipes on the blog. 🙂
This looks so good. Sort of looks like blueberry cornbread in the photos. 🙂
Ha! I suppose it does. 🙂
I love blueberries!! Thanks for sharing!
They’re one of my favourite berries. 🙂
Wow, what a delicious and unique recipe! I never think to use polenta in a dessert!
Thank you Ashley!
This looks delicious and what fab ingredients, I love easy gluten free bakes!
Thanks, Claire, it’s definitely easy! 🙂
I’m gunna make this tomorrow. Seriously. I love polenta cakes!
They are yummy!
This looks awesome!!! Would you mind telling me the plugin that you used for recipes? I want to have a recipe card like that for my blog 🙂
Thanks, Lindsay! I use Recipe Card.
This is such an interesting combination, and I wouldn’t have expected it! I love polenta with marinara and a little cheese, but I’ll definitely have to try it like this!
xo, Hima
Hima Hearts
Its such a wonderful grain to use in baking.
Oh my my. That’s so yummy.
Ahh, do you think this would be good with raspberries? I’m allergic to blueberries 🙁
I love polenta cake but never thought to make my own. This looks AMAZING! I must try it, thanks so much for this recipe! x
Made this today for a healthier desert. What can I say? YUMMY!!!! thank you so much
Added some more blueberries to what it said as i do like them.
it was perfect 🙂
x
So happy that you made and enjoyed this recipe Meg!
Hi hun!
I realised midway thru that I had semolina in the cupboard no polenta so fingers crossed it turns out.
BUT my question is… was I meant to use baking powder or soda??? Ingredients said powder but recipe said soda so I did half and half!
Hi Jess! I hope it turned out OK. It should say baking powder, but I don’t think that it would make a huge difference if I’m honest. I hope you liked it. 🙂
Can I make this recipe with only one egg & add something else to balance it out? Thought I had more in the fridge but I’ve almost run out
Perhaps replacing the missing egg with milk would work. I’ve never tried it. Would love to know if it works if you test it.
Do you have chia? It is a great egg substitute.
Mix 1tbs chia with 3 tbs water till it as paste then just add it in!!
Thanks Jess. I always forget about chia seeds.
This looks lovely. I want to make it tomorrow for my girlfriends birthday. What size cake tin should I use? (I haven’t got one so will need to go out and buy one!)
Thanks
J
Thank you. It’s just a standard size, 9 inches I think. I hope you like it.
what did you serve this with?
Greek yoghurt and more berries. 🙂