Lemon blueberry polenta cake - this summery snack cake is baked in a skillet and is perfect for breakfast, brunch and snacking. Totally vegan and easily made gluten-free and low fodmap.
Preheat the oven to 180°C/350°F/gas mark 4. Grease a 25cm/10inch cast iron skillet. (Or use a cake tin)
Place the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl and whisk to combine.
Add the lemon zest, sugar, oil, lemon juice, milk, yogurt and vanilla extract and whisk well until no dry lumps remain.
Pour the batter into the prepared skillet and spread it level. Scatter over the blueberries.
Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
While the cake is baking, mix together the lemon juice and maple syrup.
When the cake is done, drizzle over the syrup while it is still hot then allow to cool a little before serving.
The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container.
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
If you don't have an approx 25cm skillet then this cake can also be baked in a 23-25cm round cake tin instead.
The blueberries can be swapped for any other kind of berry.