Polenta Cake

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Serves 8
Prep Time 15 mins
Duration 30 mins

Ingredients

  • 100 ml coconut oil
  • 50 ml natural honey
  • 2 large eggs
  • 1 tsp. almond extract
  • 100 g ground almonds
  • 200 g polenta
  • 1 tsp baking powder
  • 50 g blueberries

Method

  1. Preheat the oven to Gas Mark 4 or 180ºC.
  2. Grease and line a loose bottomed 6 inch round cake tin with greaseproof paper.
  3. Whisk the coconut oil and honey together until light and fluffy.
  4. Next, whisk in the eggs, one by one, and add the almond extract.
  5. Pop in the ground almonds, polenta and baking powder, and mix thoroughly.
  6. With a spoon, stir in the blueberries, without crushing them.
  7. Pour this batter into the cake tin and cook in the preheated oven for 20-30 minutes until golden brown on top.
  8. Let the cake cool down, slice and enjoy!

Nutritional Value

(per serving)

Calories 236
Total Fat 21 gm
Saturated Fat 12.5 gm
Carbohydrates 6.4 gm
Fibre 1.3 gm
Protein 5.4 gm