Usuba
Berry Polenta and Almond Cake
A delicate pie with a crispy crust and juicy filling of blueberries and raspberries. Polenta and ground almonds give the dough softness and a subtle nutty flavor. Perfect for picnics and home tea time.
- Total
- 40 min
- Standard serving
- 390.6 g
Ingredients
Total 10
Instructions
- 1
Step 1
Preheat the oven to 180 °C. Line a square baking pan (24 cm) or round baking pan (27 cm) with parchment paper.
Beat softened butter with cane sugar until light and fluffy.
- 2
Step 2
Add the beaten eggs and polenta, beat again until smooth.
Add ground almonds, vanilla extract, and baking powder.
Carefully fold in half of the blueberries and raspberries with a metal spoon, then add the grated lemon zest.
Place the dough in a prepared baking pan and bake for 30–35 minutes until golden brown.
- 3
Step 3
In a saucepan, mix the remaining sugar with the juice of half a lemon.
Heat over medium heat, stirring, for 1–2 minutes until the sugar is completely dissolved and syrup forms.
- 4
Step 4
Pierce the cake in several places with a wooden stick and pour warm lemon syrup over it.
Serve the pie warm, sprinkled with the remaining berries, or cool it in the pan and take it with you on a picnic.
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