It's been raining most of the day today,how typical for Bank Holiday. I haven't baked for a few weeks now and given the weather the only conclusion I come to is "let's bake".
I go through my kitchen books and on this occasion quickly made my choice! It is
smitten kitchen's aka Deb Perlman's blueberry polenta cake. Except I decide to make it my own way, so thank you smitten kitchen for your inspiration - The-Smitten-Kitchen-Cookbook
Almond and blueberry cake with semolina
Ingredients:
115 soft butter at a room temperature
130g of caster sugar
125g of plain flour
60g of semolina
2 tsp of baking powder
1/2 tsp of salt
2 tsp of almond essence
2 large eggs at a room temperature
80g light creme fraiche
a handful of almond flakes
Let's do it
Preheat your oven to 170C (fan assisted). Grease and lay with a baking parchment a 20 cm spring cake form or square form.
In a bowl mix using a whisker flour, semolina, salt and baking powder, set aside.
In another bowl using a hand mixer beat butter with sugar until pale, light and fluffy (2-4 minutes) scraping the sides with a spatula from time to time. Beat each egg in separately until fully incorporated. Next beat in the almond essence. Add third of the flour mix, followed by creme fraiche and another third of the flour mix and beat briefly until just incorporated. The remained third of flour mix with blueberries and gently fold into the batter. Transfer to the cake form, sprinkle almond flakes on the top. Bake for 35 minutes until the skewer comes clean.
I go through my kitchen books and on this occasion quickly made my choice! It issmitten kitchen's aka Deb Perlman's blueberry polenta cake. Except I decide to make it my own way, so thank you smitten kitchen for your inspiration - The-Smitten-Kitchen-Cookbook
Almond and blueberry cake with semolina
Ingredients:
115 soft butter at a room temperature
130g of caster sugar
125g of plain flour
60g of semolina
2 tsp of baking powder
1/2 tsp of salt
2 tsp of almond essence
2 large eggs at a room temperature
80g light creme fraiche
a handful of almond flakes
Let's do it
Preheat your oven to 170C (fan assisted). Grease and lay with a baking parchment a 20 cm spring cake form or square form.
In a bowl mix using a whisker flour, semolina, salt and baking powder, set aside.
In another bowl using a hand mixer beat butter with sugar until pale, light and fluffy (2-4 minutes) scraping the sides with a spatula from time to time. Beat each egg in separately until fully incorporated. Next beat in the almond essence. Add third of the flour mix, followed by creme fraiche and another third of the flour mix and beat briefly until just incorporated. The remained third of flour mix with blueberries and gently fold into the batter. Transfer to the cake form, sprinkle almond flakes on the top. Bake for 35 minutes until the skewer comes clean. 