Sucre Et Epice

I love this recipe I stole it from Waitrose a UK supermarket but it was a free recipe and I’ve changed it by using frozen summer fruits instead of fresh raspberries and blueberries.

This cake is a great picnic cake, Its moist, light and very easy to transport.

Ingredients for the Cake
175g/7oz butter
175g/7oz caster sugar
3 medium eggs
150g/6oz Polenta /Corn Meal
100g/4oz Ground Almonds
1 tsp vanilla extract
2 tsp gluten-free baking powder (you can use regular baking powder)
350g/14oz Frozen Summer Berries
The zest of 1 Lemon

For the Syrup
The juice of ½ a Lemon
50g/2oz Sugar

Optional
Fresh berries (for decoration)
Icing Sugar (for dusting dusting
Half Fat Crème Fresh

Directions
Line a 24cm square or 27cm round shallow cake tin with baking parchment/waxed paper.
Mix the butter and 175g of the sugar with a wooden spoon until pale and fluffy.

Add the beaten eggs and polenta and mix until well combined. Stir in the ground almonds, vanilla extract and baking powder. Using a metal spoon, fold in berries with the lemon zest.

Spoon mixture into the tin and level with the back of the spoon. Bake in an oven pre heated to gas mark 4/180C/420F for 30-35 minutes or until golden and when a skewer inserted into the cake comes out clean.

When the cake has cooled slightly, make the syrup by heating the lemon juice with the sugar, either in a microwave on high for 2-3 minutes or by boiling in a small saucepan for 1-2 minutes until syrupy. Make small holes over the surface of the cake with a skewer and pour the warm syrup evenly over while the top of the cake whilst still hot.

Feeds up to 16 People.