nectarine and blueberry polenta cake with salted honey glaze
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Ingredients
  • cake
  • ¼ cup plus 2 tablespoons (56 grams) corn flour
  • ½ cup (60 grams) cornmeal
  • 1½ cups (180 grams) gluten-free all purpose flour, such as Bob's Red Mill 1 to 1
  • ½ teaspoon salt
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ cups nectarine, cut into ½ inch pieces (from about 2 nectarines)
  • 1 cup blueberries
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • a pinch of lemon zest
  • 8 tablespoons butter, softened
  • 1 cup (200 grams) granulated sugar
  • 4 eggs
  • glaze
  • ¼ cup honey
  • 11/4 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon flaky salt, or to taste
  • 1 tbsp milk, as needed
Instructions
  1. Preheat the oven to 350 degrees. Generously grease a 6 cup capacity bundt pan, dust with flour and tap out the excess.
  2. Whisk together the corn flour, cornmeal, gf all-purpose flour, salt, xanthan gum, baking powder, and baking soda in a medium sized bowl.
  3. In a separate bowl, combine the nectarines, blueberries, and one tablespoon of the flour blend. Gently mix until the fruit is coated. This will help keep the fruit from sinking.
  4. In a small bowl, mix the buttermilk, vanilla extract, lemon juice, and lemon zest. Set aside.
  5. Using a stand mixer or hand mixer, beat the butter and sugar until light and fluffy.
  6. Beat in the eggs, one at a time, until fully incorporated.
  7. Beginning and ending with the dry ingredients, alternate adding the wet and dry ingredients until incorporated.
  8. Gently stir in the fruit, then bake for 20 minutes. Rotate the pan in the oven, then continue baking for about 15 minutes more, until a toothpick inserted in the center of the cake comes out clean.
  9. Place on a cooling rack and let it cool for about 10 minutes. Gently run a knife around the edges of the pan (don't forget the center!) and turn out onto the rack or your serving plate to cool completely.
  10. For the glaze, combine all ingredients in a small bowl and blend well. I sprinkled mine with wild chamomile, but feel free to use anything lovely you have around. Simple poppy seeds would be delicious, too.
Recipe by oh honey bakes at https://ohhoneybakes.com/nectarine-blueberry-polenta-cake/