Almond and Lemon Polenta cake
Gluten free, rice free, dairy free. Contains Nuts, Contains maize.
I always spend ages trying to make recipes with slight adjustments because of my own dietary wierdness. Gluten free often comes with rice flour – which I can’t have.
Other gluten and rice free flours, just don’t make that ‘cake’ taste to me. So I thought I’d try polenta cake.
Polenta is relatively new to me. My partner’s family are Madieran (Portugese Island) and it was in Madiera that I first tried milho Frito (Yum!!). I could eat them all day.
Anyway, since I get very bored, particularly of oats and I also find oats too heavy in the morning, I decided to try polenta for a few things.
In the process I tried to find a recipe to use up some ingredients but avoiding ones I cant have.
I came across potatofaces.wordpress.com. An Almond and orange polenta cake and thought I would adapt things and see where I went.
Original recipe can be found at – potatofaces.wordpress.com
My adapted recipe –
- 200g ground almonds (although I only had 180g almonds, I made up with 20g walnuts and it hasn’t seemed to be a problem)
- 100g polenta
- 1tbs baking powder
- Grated rind of 2 lemons (the ones I used were a bit old a dying too)
- Juice of same 2 lemons.
- 150ml olive oil (although I should have tried coconut oil – next time)
- 3 eggs (could do flax egg)
- 1/2 cup almond (or other dairy free) mylk
- 3/4 cup honey/maple syrup.
Turn on oven 160 degrees c.
Dry bowl of ingredients
Measure out nuts (even if you need to grind them yourself from raw). Add to polenta baking powder and lemon zest.
Wet bowl of ingredients
Mix eggs until properly beaten and a bit fluffy – add honey and mix for total 3-5 minutes. Not just a quick mix.
Add oil, 1/2 juice from lemons, almond milk – mix.
Add Dry bowl to Wet bowl – mix. The mixture was quite wet for me!
Put in the oven at 160 for 30-45 minutes. I checked mine at 35 minutes and the middle was liquid but at 45 minutes, it was solid.
The top should be golden.
Take cake out of oven. Leave in the baking tin.
Remaining 1/2 of lemon juice + maple syrup. Equal parts of each (or less maple syrup if you want less sugar and more sharp). You can heat it up in a pan before, but I’m lazy and thought the heat from the cake will be fine as it was straight out of the oven.
Leave to stand until the drizzle has absorbed and the cake doesn’t look so wet.
Take the cake out to rest and cool.
This is not dairy free, but as a ‘cows milk protein intolerant’ person, greek yoghurt is absolutely fine for me because the milk is strained 3 times so the harmful parts of the milk (for my body) is removed. If you are dairy free, try a dairy free yoghurt.
From colleagues who always but crappy biscuits at work and I try to encourage fruit and ‘other’ healthier treats – Tasty.