Apple Polenta Cake
User Reviews
5.0
12 reviews
Excellent
Apple Polenta Cake
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A gluten-free spiced apple cake which is as delicious as it is easy to make!
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Ingredients
- 2 apples cored, peeled and cut into small bite-size pieces
- 100 g almond flour 1 cup
- 100 g polenta flour ⅔ cup, coarsely ground
- 2 teaspoons baking powder
- 50 g vegatable oil ¼ cup
- 3 eggs beaten
- 100 g sugar ½ cup
- 85 g honey ¼ cup, runny
- 1 teaspoon vanilla
- Zest of 1 lemon
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 60 g honey vanilla crème fraîche ¼ cup, as topping (optional)
- 65 g honey glazed pecans ½ cup, chopped
For the glaze
- 2 tablespoons marmalade
- 1 tablespoon water
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Instructions
- Preheat the oven to 180°C/160°C fan/350°F. Combine the chopped 2 apples with ½ teaspoon cinnamon in a bowl and set aside.
- In a medium mixing bowl, blend 3 eggs with 100 g sugar till fully combined, then mix in 50 g vegatable oil pouring slowly, till fully blended. Stir in 1 teaspoon vanilla, zest of 1 lemon and 85 g honey and set aside.
- In a separate bowl, mix together 100 g almond flour and 100 g polenta flour, ¼ teaspoon salt and 2 teaspoons baking powder.
- Add the dry ingredients to the egg mixture and mix well till it is smooth and lump free.
- Stir in the chopped apples and pour into a lined 22 cm/9 inch iron skillet or springform pan. Bake for 35-40 minutes*, till a skewer inserted into the middle comes out clean.
- Allow to cool, then gently remove the springform pan and peel off the parchment paper.
Glaze
- In a small saucepan, melt 2 tablespoons marmalade with 1 tablespoon water on medium heat. Bring to a boil and simmer till it has thickened and become syrupy. Remove from the heat and brush the syrup over the cake.
- Once the glaze has dried, serve with a spoonful of 60 g honey vanilla crème fraîche and some chopped 65 g honey glazed pecans.
Notes
- This cake can be made in advance and will even taste better the next day.
- Flavor the apples with ground cinnamon before adding to the batter.
- Note: this is a moist and slightly heavy batter.
- Bake in a cast iron skillet or a springform pan.
- *An iron skillet will require less baking time than a springform, so check the cake after 25 minutes.
- Line the skillet or pan with parchment paper. Ensure the pan is closed securely.
- Serve warm with a spoonful of honey vanilla crème fraîche and some crushed honey roasted pecans.
- honey vanilla crème fraîche
- crushed honey roasted pecans.
- Garnish slices of cake with crème fraîche before serving, as it will be easier to wrap and store the cake without it.
- This cake can be made several hours in advance and warmed up before serving.
- Place in a sealed container or cover in plastic wrap and keep in a cool dry part of the kitchen for up to 3 days, or in the fridge for up to 4 days.
Nutrition Information
Show Details
Serving
1serving
Calories
317kcal
(16%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Cholesterol
61mg
(20%)
Sodium
98mg
(4%)
Potassium
196mg
(6%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Vitamin A
142IU
(3%)
Vitamin C
2mg
(2%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 317kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 98mg | 4% |
| Potassium | 196mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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