I’m cooking through the Tenderheart Cookbook.
I really like this cake—it’s not overly sweet and the spices are yummy. The lemon drizzle make the cake very moist even after a few days.
Carrot-Almond Polenta Cake with Lemon Drizzle
Ingredients
- 1 cup polenta
- 1.5 cups almond flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1 tsp of salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cardamon
- 100 ml olive oil
- 1 lemon
- 1 cup coconut yoghurt
- 1 cup white sugar
- 1 tsp vanilla extract
- 300 g carrots, grated
- 1/2 cup icing sugar (but I’d run out so I used castor)
Directions
- Preheat the oven to 180C. Line the base of a 20 cm spring form cake tin.
- Whisk together the polenta, almond flour, baking powder, bicarbonate of soda, salt and spices in a large bowl.
- Mix the olive oil, zest from the lemon, yoghurt and sugar together in another bowl. Fold in the carrot then add the wet ingredients to the dry ingredients.
- Fold together then pour into the cake tin. Bake for 50-55 minutes until cooked.
- Meanwhile mix the lemon juice and icing sugar together in samll saucepan and heat over medium low heat until the sugar is dissolved.
- When the cake is cooked, take it out of the oven and carefully unclip the tin. Use a skewer or similar to poke holes in the cake then pour the lemon syrup all over the top while it is still hot. Leave to cool.
This is a pretty easy cake to make because there is no creaming of butter and sugar. I will be making this again.
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