Wednesday, 31 May 2017

Almond Polenta Cake with Raspberries & Blueberries (Vegan)

This tasty gluten free cake is flourless, moist, fruity and simply delicious it also reminds me of cherry bakewell. 






Serves 8-10 - Cooking time 45min

200g vegan butter
180g unrefined caster sugar
6 tsp psyllium husk - egg substitute (equivalent to 3 eggs)
1tsp almond extract
200g ground almonds
100g polenta
11/2 tsp baking powder
100g raspberries
100g blueberries
20g flaked almonds

To make the egg substitute mix in a bowl the psyllium husk with 9 tbsp filter water & 41/2 tsp grapeseed oil and set aside to thicken up for about 15mins.

  1. Preheat oven to 180c Gas /160c fan assisted. Grease and line a 9inch springform cake tin with greaseproof paper.
  2. Cream the butter and sugar with an electric whisk for 2 minutes or until light and fluffy. Add egg substitute mix and then add the almond extract and which for a further 2mins until fully incorporated.
  3. Place the ground almonds, polenta and baking powder in a separate bowl and mix well.
  4. Lightly fold dry mixture into the butter, sugar and egg substitute mixture until smooth. 
  5. Gently fold the raspberries and blueberries into the batter. Spoon the batter into prepared tin, smooth over surface, and scatter flaked almonds.
  6. Bake cake for 45mins or until golden brown and a skewer inserted into he centre comes our dry. Leave cake in tin to cool slightly. Then transfer to a wire rack to cool completely. Serve.
  7. Store in fridge, in an air tight container for up to 3-4 days.
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