Julie cooked this cake when she visited the Riverside Cafe in Nelson, using Orchard Gold Super Fruit Mixed Berries - with blackcurrants, blueberries and raspberries. Its easy to make and super delicious. You could use any of the Orchard Gold packs to make this cake.
Super Berry, Yoghurt and Polenta Cake (gluten-free)
Recipe ©copyright Julie Le Clerc 2012
4 large eggs
300g (1 1/4 cups) ‘Strawberries and Cream’ EasiYo yoghurt
1/2 cup icing sugar, sifted
1/3 cup Airborne Manuka honey
70g (1/3 cup plus 1 tbsp) instant polenta, plus extra to dust cake tin
70g (2/3 cup) ground almonds
1/3 cup potato flour (or fine rice flour)
1 1/2 tsp gluten-free baking powder
Finely grated zest of 1 lemon
2 cups Orchard Gold frozen Super Fruits Mixed Berries
Gluten free icing sugar, to dust
Extra EasiYo yoghurt, to serve
Extra Airborne Manuka honey, to drizzle
Make this cake with:
Or try it with:
1 Preheat oven to 150°C fan bake. Spray a 20cm bundt tin with oil and dust with polenta.
2 Whisk eggs, yoghurt, sugar and honey together in a bowl.Stir in polenta, almonds, potato flour, baking powder and lemon zest to just combine. Stir in berries.
3 Pour batter into prepared cake tin. Bake for 70 minutes or until a skewer inserted comes out clean.
4 Remove from oven and stand in tin for 10 minutes to firm. Invert onto a plate and leave to cool completely. Dust with icing sugar. Slice and serve with extra EasiYo yoghurt on the side. Serve drizzled with honey.