Nutrition Facts
4 servings
4
Recipe for Polenta Cake with Dried Fruits
A polenta cake with dried fruits, gluten-free, dairy-free, sugar-free, and yeast-free, with or without egg. This delicious cake reminds me of my childhood!
Ingredients
800 Unsweetened almond milk or rice milk
1 Beaten organic egg
180 Fine corn polenta or cornmeal or buckwheat.
1 Orange zest
½ Orange (juice)
3 Orange blossom honey or 1 teaspoon of powdered stevia or 20g of natural plant-based stevia sweetener.
2 Almond powder
80 Dried raisins or pitted prunes (without yeast)
50 Amber rum
60 Shelled pistachios or sesame seeds or chia seeds
5 Dried plums
20 Lactose-free butter or ghee or deodorized coconut oil.
Directions
1
Preheat the oven to 200 °C, gas mark 7.
2
Grate the zest of the orange. Pour the milk and orange zest into a saucepan and bring to a boil. Pour in the polenta or chosen semolina into the boiling milk while stirring, then reduce the heat.
3
In a saucepan, heat the raisins with the amber rum for 5 minutes. Pit and cut the prunes into small pieces.
4
Add to the mixture, while stirring, the remaining raisins and rum, the pistachios or sesame or chia seeds, the orange juice, the almond powder, the stevia sugar for a sugar-free recipe or honey, and finally the butter (optional). Add the beaten egg while stirring.
5
Grease and flour a cake pan or individual silicone molds with whole grain rice flour and pour in the prepared mixture.
6
Bake for 20 minutes. Let cool before serving. In step 1, if you did not add the stevia sugar and made a sugar-free recipe, drizzle honey over each portion.
7
To finish, let cool before unmolding. Serve plain or drizzled with a custard or a bit of sugar-free jam.
Ingredients
Ingredients
800 Unsweetened almond milk or rice milk
1 Beaten organic egg
180 Fine corn polenta or cornmeal or buckwheat.
1 Orange zest
½ Orange (juice)
3 Orange blossom honey or 1 teaspoon of powdered stevia or 20g of natural plant-based stevia sweetener.
2 Almond powder
80 Dried raisins or pitted prunes (without yeast)
50 Amber rum
60 Shelled pistachios or sesame seeds or chia seeds
5 Dried plums
20 Lactose-free butter or ghee or deodorized coconut oil.
Directions
Directions
1
Preheat the oven to 200 °C, gas mark 7.
2
Grate the zest of the orange. Pour the milk and orange zest into a saucepan and bring to a boil. Pour in the polenta or chosen semolina into the boiling milk while stirring, then reduce the heat.
3
In a saucepan, heat the raisins with the amber rum for 5 minutes. Pit and cut the prunes into small pieces.
4
Add to the mixture, while stirring, the remaining raisins and rum, the pistachios or sesame or chia seeds, the orange juice, the almond powder, the stevia sugar for a sugar-free recipe or honey, and finally the butter (optional). Add the beaten egg while stirring.
5
Grease and flour a cake pan or individual silicone molds with whole grain rice flour and pour in the prepared mixture.
6
Bake for 20 minutes. Let cool before serving. In step 1, if you did not add the stevia sugar and made a sugar-free recipe, drizzle honey over each portion.
7
To finish, let cool before unmolding. Serve plain or drizzled with a custard or a bit of sugar-free jam.
Notes
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