Sloe Polenta Cakes with Sloe Gin Drizzle

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.

You’ll need

  • 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

  1. Preheat the oven to 180C.
  2. Stone the sloe berries, roughly chop into two and set aside.
  3. Mix the ground almonds, polenta and baking powder together and set aside.
  4. Beat the butter and the sugar until it’s soft and fluffy.  I use a Kitchenaid with a paddle attachment.
  5. Add a third of the dry ingredients to the creamy mixture with an egg and blitz til combined.
  6. Repeat this process with the remaining eggs and dry mix.
  7. Fold in the sloes.
  8. Spoon into the tart tins.  The tart cases should be two thirds full – around 180g of filling per case.
  9. Bake for 20 minutes (until golden brown on top and slightly coming away from the edges.
  10. While these are in the oven, make the sugar syrup.
  11. Put the sugar, water and gin into a small saucepan on a gentle heat until the sugar dissolves.
  12. Take the cakes out of the oven and leave them to cool in the tins before turning out onto serving plates.
  13. Prick the cakes with a cocktail stick all over and then spoon over about 1 tbsp of syrup per cake.
  14. 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.

One response to “Sloe Polenta Cakes with Sloe Gin Drizzle

  1. Pingback: How to build a gin collection | My Custard Pie

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