Polenta slices with blackberries and apple

Polenta slices with blackberries and apple

By
From
Roasting Tray Magic
Makes
12 large slices
Cooking time
50 mins
Photographer
Faith Mason

This is a slab of gorgeousness: tender chunks of apple in a buttery, lemony cake and studded with juicy berries. It can make a lovely pudding served with lightly whipped cream. Or pack it for a picnic.

Ingredients

Quantity Ingredient
250g unsalted butter, softened, plus extra for greasing
160g ground almonds
160g fine polenta or semolina/cornmeal, (it must be finely ground)
160g self-raising flour
2 teaspoons baking powder
pinch salt
250g golden caster sugar
4 large eggs, lightly beaten
2 lemons, finely grated zested and juiced
350g eating apples
3 tablespoons milk
150g blackberries

Method

  1. Preheat the oven to 180°C. Line a 30 x 20 x 5-cm roasting tray with foil so that it overhangs the sides. You will probably need to use two sheets, one lengthways and one crossways. Butter the foil well.
  2. Whisk the almonds, polenta or semolina, flour, baking powder and salt together in a bowl and set aside. Beat the butter and sugar together in another bowl, ideally with electric beater until light and fluffy. Slowly beat in the eggs and lemon zest.
  3. Peel, core and chop the apples into 5-mm cubes, transferring to a bowl and tossing with a little of the lemon juice as you go to prevent them discolouring.
  4. Gradually stir the flour mixture into the eggs and butter mixture, alternating with the lemon juice and milk, to make a smooth batter. Fold in the apples.
  5. Scrape the mixture into the prepared tray and smooth the top with a spatula. Press the blackberries into the top, pushing them down well.
  6. Bake for 30 minutes until a skewer pushed into the centre comes out clean. Cool in the tray, then cut into 12 large squares.
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