Author Notes
A few notes to consider:
The cake itself is not that sweet but the good news is the glaze is delicious and you can adjust the quantity to your liking.
I used leftover polenta from lunch, which was already set and it turned out quite alright, just make sure to fluff it out a bit with a fork. You can also make fresh polenta from scratch, witch will add an extra step, but well worth it. I suggest using coarse polenta, it takes a bit longer to cook (30 to 40 minutes) but I find it quite superior in taste and texture (origin is also a key factor in quality, so organic and/or local is the best choice. Look around farmer’s markets or local grocery stores).
( this recipe was published at http://entrejardins.com/2014/03/13/polenta-coconut-lemon-cake-bolo-de-polenta-coco-limao/ ) —sil entre jardins
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Ingredients
- Cake
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1 1/2 cups
cooked polenta (coarse grained)
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1 cup
desiccated coconut
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1 cup
almond meal (ground almonds)
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1/2 cup
corn flour
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1 tablespoon
baking powder
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1 teaspoon
baking soda
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1 teaspoon
whole sea salt
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1 cup
rice milk
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2 tablespoons
chia seeds + 2 TBsp flax seeds + 6 TBsp rice milk
-
1/3 cup
olive oil
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1/4 cup
maple syrup
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1 tablespoon
apple cider vinegar
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1
lemon, zest + juice (save 2 TBsp of juice for glaze*)
- Glaze
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2 tablespoons
good quality, local honey (or maple syrup / brown rice syrup for vegan version)
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1 tablespoon
ghee (or coconut oil for vegan version)
-
2 tablespoons
lemon juice*
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1 teaspoon
fennel seeds
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1 teaspoon
aniseed
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1 pinch
Himalayan sea salt, grounded
Directions
-
Use leftover polenta or cook from scratch: 1 cup polenta to 3 cups water, for 30-40 minutes, stirring often.
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In a small bowl, mix chia seeds, flax seeds and rice milk and let sit for 10-15min.
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Sift dry flours into a bowl, pouring back into the bowl any bits that may remain in the sifter, add the rest of the dry ingredients and cooked polenta and set aside.
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Preheat oven to 180°C. Rub a round cake pan with ghee or coconut oil and generously sprinkle with desiccated coconut.
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Prepare the wet mix: Mix the chia-flaxseed mixture with rice milk, olive oil and maple syrup in a blender on high speed until smooth well combined; add apple cider vinegar, lemon juice and zest and pulse a few times on low speed to incorporate (not too much, or there won’t be any bits of lemon zest left!).
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Pour the wet mix into the dry ingredients and, working quickly, fold the batter with a spatula until just combined. Immediately transfer the batter into the cake pan and bake for about 40 minutes or until the top is golden, the edges pull slightly apart from the pan and when a skewer inserted in the centre comes out clean.
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While the cake is baking, make the glaze: in a small saucepan on very low heat, melt ghee and honey (or coconut oil and maple syrup). Remove from heat, add the rest of the ingredients and whisk until smooth.
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When the cake is ready, let cool slightly before removing from cake pan and spooning the glaze over the top of the crust. Enjoy with a cup of mint tea!
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