Gluten Free Polenta, Cardamom and Honey Cake
Hello everyone, I hope you're in a baking mood as this cake is so delicious, plus its gluten free. I've been pinning recipes like crazy recently and looking through so many wonderful photos and blog posts all about food left me wanting to create something for myself. This cake is really good, its moist and quite light but you don't get that heavy sick feeling from it like most cakes.
Serves 6-8
Butter, for greasing
1 heaped tsp cardamom
200g ground almonds
100g polenta
1 heaped tsp baking powder
200g brown sugar
3. Beat the sugar and butter in a bowl until the mixture is light. Add the eggs, one at a time, beating well. Tip the bowl of dry ingredients into this mixture and fold with a wooden spoon until just combined.
4. Pour the mixture into the prepared tin and place it on the middle shelf of the oven to bake for about 40 minutes or until a skewer comes out clean. Remove from the oven and the tin and allow to cool on a wire rack.
5. Gently dry roast the sliced almonds over a high heat until just turning brown, take off the heat as they will continue to toast.
7. Serve in slices with a little creme fraiche.
Serves 6-8
Butter, for greasing
1 heaped tsp cardamom
200g ground almonds
100g polenta
1 heaped tsp baking powder
200g brown sugar
3 tbsp honey
225g butter, softened
3 large eggs
Creme fraiche, to serve
For the Top
3 large eggs
Creme fraiche, to serve
For the Top
Sliced almonds
1 tbsp honey
1. Preheat the oven to 180°C (350°F), Gas Mark 4 and grease a 20cm tin, then line the base with baking parchment.
2. Add cardamom to a bowl together with the ground almonds, polenta and baking powder.
1. Preheat the oven to 180°C (350°F), Gas Mark 4 and grease a 20cm tin, then line the base with baking parchment.
2. Add cardamom to a bowl together with the ground almonds, polenta and baking powder.
3. Beat the sugar and butter in a bowl until the mixture is light. Add the eggs, one at a time, beating well. Tip the bowl of dry ingredients into this mixture and fold with a wooden spoon until just combined.
4. Pour the mixture into the prepared tin and place it on the middle shelf of the oven to bake for about 40 minutes or until a skewer comes out clean. Remove from the oven and the tin and allow to cool on a wire rack.
5. Gently dry roast the sliced almonds over a high heat until just turning brown, take off the heat as they will continue to toast.
6. Dust the cake with some icing sugar and sprinkle the almonds over the top with a drizzle of extra honey.
7. Serve in slices with a little creme fraiche.