Monday, 26 February 2018

Pear and polenta cake : Gluten and dairy free.

Since being diagnosed I've been trying out lots of new cake recipes and baking ideas, using polenta in my bakes has certainly become a new favourite of mine – it's so much easier to use than I'd thought, and it adds a lovely texture to the finished bake.

This yummy bake makes the most of some scrumptious polenta, mixed in with ground almonds for a naturally gluten free bake. Add in some pears, and you've got a tasty treat. As much as I love apple cake, this makes for a tasty variation on a ground almond and polenta bake. Is it a dessert or a cake? Who cares, either way it's one tasty bake!

200g pears (approx 2 pears)
75g dairy free margarine
60g caster sugar
2 eggs
100g ground almonds
50g polenta
2 tsp ground ginger
½ tsp baking powder

Before you start baking this scrumptious cake, start by dicing the pears. Two fresh pears should be enough for 200g - simply half and slice the pears into cubes and set aside.

Pre-heat your oven to 180c/160c fan/gas mark 4, and line a round 20cm cake tin. 

Cream together the sugar and dairy free margarine till pale and fluffy - use whichever dairy free margarine you prefer for this bake.
Sift in the ground almonds, polenta, ground ginger, and baking powder and mix to blend.

Add in the eggs one at a time and mix well. Then finally, add in the diced pear and stir well.

Spoon the mixture into the tin and bake for 25-35 minutes till risen and golden, and a cake skewer comes out clean. In my fan oven this cake took 25 minutes.

Remove the tin from the oven, and let the cake cool down before removing from the tin. Why not place the tin on top of a wire rack to let the base cool down easily - you can remove it even quicker then, so you'll soon be tucking into this tasty cake!

Once cooled, simply sprinkle some icing sugar on top to finish, then serve. This tastes great on it's own, or why not try it with some dairy free custard!

Recipe adapted from: Veggie Desserts.