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polenta crumble cake
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Cherry polenta crumble cake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

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

Course: Cakes, Tea Time
Cuisine: British
Keyword: polenta crumble cake
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