great cakes; the polenta provides a lovely texture, it’s packed with blueberries and there’s a subtle hint of lemon. I’ve made it four times and realised after my third attempt that the batter fits nicely into a 450g/1lb loaf tin (the recipe says to use a 900g tin but this makes the cake pretty flat).
I use golden caster sugar instead of honey because it’s cheaper (although I still use honey in the glaze). The original recipe specifies 160g of honey and I’ve experimented with 100% honey, 100% sugar and various combinations of the two. To me, there’s not enough difference to justify shelling out for honey every time. By all means use honey if you’d prefer. (Update: I've discovered that Farmfoods sell huge 1.36kg bottles of Rowse honey for £4.99, which is a bargain. Make sure to decant it into a Kilner jar before it crystallises.)
I increase the blueberries to 175g because when I used 100g, some of the slices of cake were missing blueberries.
Serve with crème fraîche or yoghurt and fresh blueberries on the side.
I occasionally decrease the sugar to 100g and the cake is still sweet enough for me.
The original recipe specifies 160g of clear honey for the cake. If using, add it to the oil and egg yolk mixture and leave out the golden caster sugar entirely. I find the cake tastes far less sweet when just using honey.
Freezes well (slice before freezing).
Store for up to 3 days in an airtight tin (although a 10 second microwave warm up on day 3 might be needed).
Waitrose magazine.
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