AWESOME APPLE PEAR POLENTA CAKE
Vegan and gluten free! Get stuck in!
200g raw almonds
200g margerine
200g castor sugar + 1T castor sugar for dusting
3T Flax seeds, softened in 3T water for 15 minutes
1/2 banana, mashed
120g yellow polenta + additional 1T for dusting
1t baking powder
120g cranberries, roughly chopped
6 Granny Smith apples, peeled, finely sliced & chopped in half
1T icing sugar, for final dusting
Preheat the oven to 180 degrees *C. Line a 26cm springform pan with greaseproof paper. Dust with polenta. Grind the almonds in a food processor until fine. Beat the marg and castor sugar until fluffy and white. Add the flax seeds mixture and banana. Fold in the ground almonds, polenta, baking powder and chopped cranberries.
Mix until all the ingredients are evenly distributed. Pour into the mould and tap down to even out the mixture.
Arrange the smallest slices of apple in the middle and, working out from the centre, make a concentric floral pattern. Dust castor sugar over the apples. Bake at 180 for 40-45 minutes or until a wooden skewer comes our clean. Remove from the oven and cool. Remove from the springform tin and dust the edges with icing sugar and polenta.
