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Lemon and Blueberry Dessert Cake (Gluten Free) Recipe | Chelsea Sugar
Polenta and ground almonds add body to this wonderfully moist, gluten-free dessert cake. Perfect enjoyed with a generous dollop of natural yoghurt or cream.
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Ingredients
- 125g unsalted butter, softened to room temperature
- 1 cup Chelsea Raw Caster Sugar
- Juice and rind of 1 lemon
- 3 extra large eggs
- 1½ cups ground almonds
- ⅓ cup fine polenta
- ¼ cup maize cornflour
- ½ tsp gluten free baking powder
- 200ml light sour cream
- 1 cup frozen blueberries or a punnet of fresh blueberries
- Chelsea Icing Sugar, for dusting
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