Bursts of berry & a subtle zing of lemon gives this densely delicious cake a lovely flavour, while fresh grated apple gives moisture & natural sweetness.
This recipe has been in my collection for ages, an adaptation on a scrap of paper. I don’t know the original source but I’m grateful for whoever you are!
1 2/3 cups quick-cook polenta, or fine corn meal
3 tsp gluten free baking powder
1 tsp xanthan gum
3 eggs – or equivalent substitute (I used Orgran Egg Replacer)
1 cup coconut sugar (I whizzed mine in my NutriBullet until powdery)
125 ml olive oil
the zest of 1 good lemon
1 apple, grated (I use the skin too)
about 1 cup blueberries
Preheat the oven to 180C and grease a standard cake tin.
In a bowl, mix the dry ingredients – polenta, baking powder, xanthan gum – until well combined.
If you’re using an egg replacer, get it mixed up now. If you’re using real eggs, whisk them.
In another bowl, combine the sugar & oil. Add the zest, apple, egg/sub and mix until thoroughly combined.
Combine the wet & dry ingredients well. Tip into the greased cake tin and dot blueberries over the top, pressing some below the sweet surface.
Bake for 30-35 minutes.
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