As a very wise person once said, everything in moderation…including moderation. So, I took a little weekend break from my vacation detox.
When we were in London last week, my sister made an amazing Lemon Polenta cake from the River Cafe cookbook. Served in the English style with double cream poured over top, it was a wonderful dessert, even for non-dessert people like me, so I wanted to try it upon returning home.
Thus was my contribution last night at a dinner party with very very dear old family friends, where the wonderful hostess goes gluten-free. Although this cake has eggs & butter, it uses polenta and almond flour rather than wheat flour: in addition to coming out with a beautiful lemony yellow colour, it smells amazing and tastes even better.
To at least try to keep things relatively healthy, instead of cream, I made a blueberry sauce. This recipe makes a very moist cake (I actually had to cook it for about double the time stated in the recipe for the middle to set), and it absorbs flavours beautifully.
Blueberry Sauce (2 cups)
This is so easy it’s almost embarrassing to write the recipe out…
Take 2 cups of frozen blueberries and start to heat in a pot over medium heat, with about 2 tbs of sugar. After about 15 minutes (when the blueberries are nicely plump and there is a lovely dark blue juice), use your hand blender so about half the berries are pureed and then continue to heat over medium heat for another 5 minutes. You can serve the sauce either warm or pour over the cake at room temperature.
If you don’t want to use cream or blueberry sauce, you could use vanilla ice cream or a fruit syrup. We had left-overs* so the SO is taking the remaining half of the cake to an event tonight with plans to drizzle Frangelico over top before serving…can’t wait to hear about the response!
*Upon looking at several recipes for this cake online, it seems like you can easily cut the recipe in half and start with 40 minutes cooking time and see how much time you need to keep baking from there.