This recipe is so quick and easy and can be used with lots of different fruits. I think it’s originally one scribbled down from a Nigella episode some years back. I’ve used it so many times since for a quickie pudding. These keep really well too. Just pop it in the microwave for a quick warm up and dollop on some creme fraiche.
I’ve used Sloe Gin in the drizzle syrup but if you prefer a non alcoholic version, try a little cinnamon powder or a large cinnamon stick instead.
- 200g soft unsalted butter
- 200g caster sugar
- 200g ground almonds
- 100g polenta
- 1.5 tsp baking powder
- 3 large eggs
- 200g fresh sloes
- 1 cup caster sugar
- Half cup water
- Half cup Sipsmith Sloe Gin
- A KitchenAid with a paddle attachment or a handheld mixer
- 6 greased 12cm loose bottom tart tins
To make THEM
- Preheat the oven to 180C.
- Stone the sloe berries, roughly chop into two and set aside.
- 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 the sloes.
- Spoon into the tart tins. The tart cases should be two thirds full – around 180g of filling per case.
- Bake for 20 minutes (until golden brown on top and slightly coming away from the edges.
- While these are in the oven, make the sugar syrup.
- Put the sugar, water and gin into a small saucepan on a gentle heat until the sugar dissolves.
- Take the cakes out of the oven and leave them to cool in the tins before turning out onto serving plates.
- Prick the cakes with a cocktail stick all over and then spoon over about 1 tbsp of syrup per cake.
- Eat warm with a dollop of creme fraiche.
Instead of sloe berries, you could use damsons which work equally well. Replace the Sloe Gin with Damson Vodka.