This recipe is the large version of the Sloe Polenta Cakes with Sloe Gin Drizzle. Instead of whole fruit though, I’ve used a compote in this recipe to get a better flavour from the damsons. The measures below make a little more compote than you need but all the better for eating on toast or pancakes the next day at breakfast! If you want a more decadent version, try making some sugar syrup drizzle in the same way as the sloe recipe but replace the Sloe Gin with Damson Vodka.
For the cake
- 200g soft unsalted butter
- 200g caster sugar
- 200g ground almonds
- 100g polenta
- 1.5 tsp baking powder
- 3 large eggs
For the compote
- 500g fresh damsons – destoned
- 2 or 3 tbsp soft brown sugar
- 1 large cinnamon stick or 1tsp ground cinnamon
- A KitchenAid with a paddle attachment or a handheld mixer
- 1 greased and lined 23cm cake tin
To make THEM
- First make the compote by putting all the ingredients in a saucepan and leaving to simmer for about 40 minutes. It should become thick and gloopy.
- Cover and leave to cool.
- Preheat the oven to 180C.
- Mix the ground almonds, polenta and baking powder together and set aside.
- Beat the butter and the sugar until it’s soft and fluffy. I use a Kitchenaid with a paddle attachment.
- Add a third of the dry ingredients to the creamy mixture with an egg and blitz til combined.
- Repeat this process with the remaining eggs and dry mix.
- Fold in 4 heaped tablespoons of the compote.
- Spoon into the cake tin and bake for 30-40 minutes (until golden brown on top and slightly coming away from the edges.
- Eat warm with a dollop of creme fraiche (and/or Damson Vodka drizzle)