AWESOME APPLE PEAR POLENTA CAKE

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. 

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