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Strawberry, Elderflower & Lime Polenta Cake.




150g Unsalted Butter, softened

150g Caster Sugar

200g Ground Almonds

100g Fine Polenta

2 tsp Baking Powder

1 Lime, zested

Pinch Salt

3 Eggs, separated

2 tsp Elderflower Cordial

150g Strawberries, roughly chopped


3 tbsp Elderflower Cordial

1 tbsp Caster Sugar

1 Lime, juiced


200g Mascarpone

2 tbsp Elderflower Cordial

150g Strawberries, roughly chopped

Fresh elderflower for decoration


1. For the cake, preheat the oven 170C, grease and line an 8” Cake tin with baking paper.

2. Beat the egg whites in a bowl with a pinch of salt until stiff peaks form. Set aside.

3. In a new bowl (no need to clean the beaters) beat the butter and sugar until pale and fluffy. Add in the egg yolks one at a time, beating well between each addition.

4. In a separate bowl, mix the almonds, polenta, baking powder and lime zest until well combined to distribute the raising agent evenly.

5. Add the elderflower cordial, followed by the polenta mix. Then add a ‘sacrificial spoon’ of the egg whites to loosen the mixture. Then gently fold in the remaining egg whites so as not to lose too much air.

6. Gently spoon the batter into the tin.

7. Pat the strawberries into the top of the batter…this allows for them to sink into the cake. Bake on the middle shelf for 50-55 minutes or until golden and springy (it will be moist due to the nature of the cake so a skewer is not ideal here.

Cool in the tin for 10 minutes, remove and allow to cool completely

1. While the cake is still warm. Add all the drizzle ingredients to a pan and bring to a boil. As soon as its boiling, remove and make small holes in the cake with a skewer. Paint the drizzle over the cake then leave to cool.

2. Meanwhile whisk the cordial into the mascarpone. When stone cold, pile into the middle indentation of the cake and top with strawberries and some fresh elderflowers if liked.

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