Honey Polenta Cake With Flaked Almonds |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The recipe sounds strange, but the taste is fabulous! Ingredients:
5 oz carrots, sliced |
7 oz dried apricots |
6 1/2 oz orange juice |
2 baking apples, grated |
4 1/2 oz unsalted butter, softened |
3 oz plain wholemeal flour |
5 oz quick-cook polenta (or cornmeal) |
2 tsp baking powder |
2 oz chopped walnuts |
3 medium eggs, beaten |
1 orange, zested |
1 lemon, zested |
2 tbsp honey |
a few drops of vanilla extract |
4 oz slivered or sliced almonds |
Directions:
1. Preheat oven to 350C.
2. Grease an 8 inch round cake pan, or line with baking paper.
3. Cook carrots in boiling water until just soft, then drain.
4. Simmer apricots with orange juice for 5-7 minutes until they begin to plump up and soften.
5. Remove 8 of the apricots from the pan and set aside to be chopped.
6. Simmer the remaining apricots for 5 more minutes until completely soft.
7. Add the cooked carrots to the pan with the apricots (but not the reserved apricots) and orange juice and puree with a hand blender.
8. Add the grated carrots and butter and puree again until smooth.
9. In a mixing bowl, combine the flours, polenta and baking powder.
10. Add to the puree, along with the walnuts, eggs, orange and lemon zest, honey and vanilla extract.
11. Mix and blend until smooth.
12. Add a few drops of water until the mixture drops off a spoon when lifted.
13. Chop and fold in the 8 reserved apricots.
14. Spoon into the prepared cake pan.
15. Sprinkle the top of the batter with the slivered almonds.
16. Bake for 35 minutes until the top is golden and a toothpick inserted comes out clean.
17. Let stand for a few minutes, then tip on to a wire rack to cool.
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