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Blueberry polenta cake
Moist, moreish, berrylicious! Made with Alpro Oat drink
Baking
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200g plain flour
165g finely ground polenta
5ml baking powder
½ tsp bicarbonate of soda
2.5g salt
250ml Alpro Oat drink
1 tbsp vanilla essence
65g maple syrup + 1 tbsp extra
80 g melted Alpro baking and frying
250g blueberries + 100g extra for garnish
A small sprig of thyme
Use any fruit you prefer
To make it gluten-free, use gluten-free flour and baking powder
Ingredients
200g plain flour
165g finely ground polenta
5ml baking powder
½ tsp bicarbonate of soda
2.5g salt
250ml Alpro Oat drink
1 tbsp vanilla essence
65g maple syrup + 1 tbsp extra
80 g melted Alpro baking and frying
250g blueberries + 100g extra for garnish
A small sprig of thyme
Use any fruit you prefer
To make it gluten-free, use gluten-free flour and baking powder
Preparation
1
First, the prep. Preheat your oven to 180°C (fan). Line an 18cm cake tin with baking paper, or brush with Alpro baking and frying.
2
In a large bowl, mix together the flour, polenta, baking powder, bicarb and salt. In a separate jug or bowl, whisk together the Alpro Oat drink, vanilla, maple syrup and coconut oil. Add the liquid ingredients to the dry ingredients and stir till it's all well mixed together.
3
Pour the cake mix into your prepped tin, and scatter on 3/4 of the berries. Push them down into the batter and then arrange the rest on the top. Bake in the oven for 30-35 minutes, till a toothpick comes out clean.
4
While the cake's in the oven, pop the extra berries and maple syrup into a small saucepan with the thyme leaves. Add a little water and bring to the boil. Cook for 5 minutes or until it turns into a lovely, oozy syrup.
5
Take the cake out of the oven and straightaway spread the cooked berry syrup over the top. Leave to cool for a couple of minutes before removing from the tin. Serve it while it's still warm with a dollop of something plant-based and creamy. Delicious!
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