Adding Berries To Lemon Polenta Cake

Our answer

Nigella's Lemon Polenta Cake (from KITCHEN) is made with polenta and ground almonds (almond meal) and is gluten free. Although this gives a damp, crumbly cake, it does mean that any fruit added to the cake will tend to sink to the bottom, even if the fruit is dusted with polenta or sugar beforehand. If you do make the cake with fresh or frozen berries then please note that the cake will not keep quite as well. It should be kept in a cool place for up to 2 days, or refrigerated for up to 5 days, and in hot weather should be kept in the fridge.

You may instead like to try Nigella's Warm Raspberry And Lemon Cake from SIMPLY NIGELLA, which has both gluten-free and wheat flour options. Although the cake uses frozen raspberries, you could make it with blueberries instead of the raspberries.