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You are here: Home / Cakes / Cherry almond & polenta crumble cake

Cherry almond & polenta crumble cake

July 31, 2011 by Laura Scott 7 Comments

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polenta crumble cakeJuly is when I love to both cook with and eat all the delicious fruits that are readily available and at their best. I struggled to choose between two of my favourites, plums and cherries, both British and growing very happily in many of my neighbours allotments!

I opted for cherries with this delicious cherry, almond and polenta crumble cake, after looking through one of my very well thumbed cake books. I discovered a cake that I have not made before, so that settled the matter.

The book in question is called ” Gorgeous Cakes” by Annie Bell. She is one of my favourite cookery writers and I also use her “Vegetable Book” whenever  I need vegetable recipe  inspiration. The recipe which I have adapted from her book is the “cherry crumble cake”.

For me, the partnership of cherries and almonds works well and this is what I wanted to focus my recipe interpretation on. So, I added flaked almonds to the crumble topping and used half polenta, half self raising flour for the cake batter. I think that the lemon zest works well with the almost crunchy granular texture of the polenta grains.

I nearly didn’t get going with this because I realised I did not own a cherry stoner. Little did I know that a small veg knife works brilliantly for scooping out the little pips, and it a very satisfying job too. So, that saved me a visit to Lakeland for this week at least!

polenta crumble cake
Print

Cherry polenta crumble cake

A ripe and fruity cherry sponge topped with a light and nutty crumble topping

Course Cakes, Tea Time
Cuisine British
Keyword polenta crumble cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Author Laura Scott

Ingredients

For the crumble topping 🙂

  • 90 g plain flour
  • 50 g light brown sugar
  • 1/2 tsp ground cinnamon
  • 90 g cold unsalted butter diced
  • 25 g flaked almonds

For the cake:)

  • 100 g unsalted butter softened
  • 100 g light brown sugar
  • 1 egg
  • 90 ml milk
  • 65 g self raising flour
  • 60 g polenta
  • 1/2 tsp baking powder
  • 1 lemon zest only
  • 250 g cherries pitted

Instructions

  1. For the crumble topping:)

Put the flour, sugar, cinnamon and butter into a bowl and break down the butter with you fingers until the mixture  looks like breadcrumbs. You could use a food processor.

  1. Stir in the oats and flaked almonds
  2. For the cake 🙂

  3. Pre-heat oven to 180 degrees
  4. Butter and line a 20cm cake tin with baking parchment
  5. Cream the butter and sugar together 
  6. Add the egg, milk, flour, polenta, baking powder and lemon zest. Stir to combine
  7. Pour into the prepared tin
  8. Place the pitted cherries over the cake mix
  9. Drop the mix over the cake and do not pat down. This keeps the crumble lovely and light in texture
  10. Bake for between 50/60 minutes until a knife inserted into it comes out clean

 

 

 

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Related

Filed Under: Cakes, Desserts, Puddings, Tea time treats Tagged With: baking, baking powder, butter, cakes, cherries, cinnamon, eggs, flaked almonds, lemon zest, light brown sugar, milk, plain flour, polenta, porridge oats, self raising flour

« Chocolate, cherry & kirsch mousse with toasted almonds
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Comments

  1. Karen says

    July 31, 2011 at 9:08 pm

    What a wonderful looking recipe and with such fabulous ingredients too!
    Karen

    Reply
    • laura says

      July 31, 2011 at 10:19 pm

      Thanks Karen,
      I am really gald you like the look of my cake. Tastes pretty good too, have to say!

      Reply
  2. working london mummy says

    July 31, 2011 at 10:43 pm

    This looks fabulous. What a lovely combination. I do like polenta cakes and I can just imagine it works well with Almond. With some nice tart cherries this must be delicious. Will have to try this one!

    Reply
    • laura says

      August 1, 2011 at 12:26 pm

      It is good, also it keeps well. I kept it in the fridge and it still tasted good on day 6!

      Reply
  3. Ren Behan says

    August 10, 2011 at 8:49 am

    Thank you so much for entering this into Simple and in Season! I too am always torn between cherries and plums! Looks delicious. Round up to follow today.

    Reply
    • laura says

      August 10, 2011 at 5:44 pm

      Thanks Ren,
      I know it’s a tough decision! Now it’s on to blackberries & early apples, what a great time of year it is…..

      Reply

Trackbacks

  1. Simple and in Season July PART TWO & Winner! « Fabulicious Food says:
    September 20, 2011 at 12:02 pm

    […] one I will be trying – looks so healthy! And last, but by no means least, Laura from How to Cook Good Food shared her Cherry, Almond and Polenta Crumble Cake, which looks amazing. I too am always torn […]

    Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

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