Polenta and Berry Plumcake
This month I couldn’t join the monthly Club del 27 meeting, all dedicated to the beautiful theme of “desserts with polenta” (find all the recipes here on MTChallenge), but I couldn’t help but prepare (even if late) this wonderful and delicious lemon and blueberry polenta cake, truly delicious: the sweetness of the plumcake perfectly matches the tartness of the berries; it’s made only with cornflour fioretto and almond flour, making it a soft gluten-free plumcake.
A delicious plumcake with a moist and very soft consistency, ideal for a healthy breakfast, but also for special occasions like Christmas or Valentine’s Day because of the red berries.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All Seasons, Valentine's Day
Ingredients for the Polenta and Berry Plumcake
- 7 oz Butter (quality, softened)
- 3/4 cup Granulated Sugar (granulated)
- 2 Eggs (at room temperature)
- 1 cup Almond Flour
- 3/4 cup Cornflour fioretto (or instant polenta)
- 1/2 cup Plain Yogurt (I used 5% fat yogurt)
- 3/4 cup Berries (I used blueberries)
- 2 tsp Lemon Juice (and grated zest)
- 1 tsp Baking Powder (about 3 g)
- 3/4 tsp Fine Salt
- 1 tbsp Vanilla Extract (optional)
Tools
- Kitchen Scale
- Bowls of various sizes
- Mixer electric Philips, 450 W power and 5 speeds + Turbo
- Spatulas set of 3 pastry spatulas
- Loaf Pan springform
Preparation for the Polenta and Berry Plumcake
Preheat the oven to 340°F/360°F and butter and flour a small rectangular loaf pan (about 8×4.5 inches).
In a stand mixer (or with electric beaters), whisk the softened butter with the sugar until you obtain a fluffy, smooth, and white cream.
Add the eggs to the butter-sugar mixture one at a time, along with a tablespoon of almond flour for each egg (this ensures the mixture doesn’t curdle), waiting for each egg to be absorbed before adding the next.
Once all the eggs are mixed in, add the cornflour fioretto, lemon juice and grated zest, a pinch of salt, baking powder, and the remaining almond flour.
Finally, add the yogurt, half of the blueberries (or other berries), and vanilla extract (optional) to the mixture.
Pour the mixture into the loaf pan, sprinkle the remaining blueberries on top, pressing them lightly into the batter.
Bake the plumcake for about 45 minutes, and test with a skewer.
Shopping Tips!!!
For mixing small quantities like in this plumcake, instead of an electric mixer, I often use the more economical and smaller Kenwood stand mixer, with double bowl: 3.5 liters and 5 liters, 1200 W of power, available on Amazon.
For making the plumcake, I used this convenient non-stick springform loaf pan, perfectly airtight, available on Amazon.
Notes and Tips
If you love desserts with apples or fruit, search my Blog by clicking HERE .
