Gluten Free Polenta Cake
Blood Orange? Or Mango? Both were very very OH SO VERY good.
250g white sugar
150g fatty yogurt
200g almond meal or just nicely ground almonds
150g polenta (Holland and Barrett if you are UK based)
3 tsp baking powder
2 oranges – zested and juiced
1. Pre-heat oven to 180’c. Line a 20cm round baking tin with baking paper.
2. In a mixing bowl cream the butter and sugar till pale.
3. Add one egg at a time mixing until combined.
4. Add the yogurt. Stir.
5. Add the almond meal, polenta and baking powder, folding until almost combined. Then add the juice and zest from the oranges, stir to combine.
Bake for an hour in the oven. I use a sure-form round, upside down cake pan for mine. The reason is this…
Whatever fruit you are using… Grab another one. Or two. Then cut it up and put it on the bottom of the pan. Sprinkle some brown or white sugar all over it and THEN pour in the cake mix. That way when it comes out all crispy on the top and sides and you flip it over on to the plate…. You get this wonderful sunny side up of the fruit you used.
This comes from http://www.strayedtable.com/ who makes some fantastic dishes, great environmental and practical advice and… has some cool looking chickens too.