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    recipes

    Jane Devonshire's Cherry and Almond Polenta Cake

    This delicious traybake from 2016 MasterChef Champion, Jane Devonshire also happens to be gluten free!
    Jane Devonshire's Cherry and Almond Polenta Cake

    Prep time: 10-15 minutes

    Cooking time: 40-45 minutes

    Serves: 12

    Jane says this recipe is 'absolutely perfect' if you're thinking of holding your own 'Big Tea Cosy' tea party in aid of national charity Breast Cancer Haven. Why not give it a try, after all who can say no to a slice of cake and a cuppa?!

    Avaliable in Polished or Canvas White, the Dualit Hand Mixer will whisk the batter for this cake in minutes.

    Ingredients

    For the batter:

    • 200g fine polenta
    • 250g golden caster sugar
    • 250g softened unsalted butter
    • 150g ground almonds
    • 1.5 tsp baking powder
    • 3 large eggs
    • 1/2 tsp vanilla essence
    • 1/2 tsp almond essence

    For the cherries and syrup:

    • 1 tin of pitted black cherries in light syrup

    • 50g caster sugar

    • 1/2 tbsp of lemon juice

    • 1 cinnamon stick

    • 2 star anise

    Method:

    1. Preheat the oven to 190ºC/120º fan/gas 5 and carefully line the 20cm x 20cm loose bottomed cake tin ensuring that the base has a 1.5cm lip so the syrup cannot escape via the spring bottom.
    2. Drain the cherries and put the juice from the can into a saucepan with the 50g of caster sugar, lemon juice, cinnamon and star anise. Bring to the boil and simmer until a thick syrup that coats the back of a spoon is achieved, then leave to cool.
    3. Cut the cherries in half and place them into the bottom of the lined tin so they evenly cover the base.
    4. Make the cake batter by putting all the ingredients into a large bowl and whisking together until a thick batter is achieved.
    5. Remove the cinnamon and star anise from the syrup and then pour the syrup over the cherries.
    6. Gently spoon the batter over the cherries and smooth so the cherries and syrup are evenly covered.
    7. Place in the preheated oven for 40-45 minutes until risen and golden. Remove from the oven and leave to cool.
    8. Turn out the cake onto a plate and slice into 12 equal portions.

    Breast Cancer Haven is a charity that aims to support women through their breast cancer treatment, offering women a free tailored package of emotional, physical and practical support and providing a unique model of care that is fully integrated with hospital medical treatment. It is a global leader in its field and cancer specialists from all over the world visit Breast Cancer Haven centres and learn from them. There are currently six Breast Cancer Haven centres in the UK in London, Leeds, Hereford, Titchfield (Wessex), West Midlands (Solihull) and Worcester. For more information, or to sign up to host your own Big Tea Cosy, visit www.breastcancerhaven.org.uk