Skin Healing Expert by Hanna Sillitoe

Author:Hanna Sillitoe
Language: eng
Format: epub
Publisher: Octopus
Published: 2020-04-16T00:00:00+00:00

PINEAPPLE polenta cake

This gluten-free cake owes it pleasing texture to nuts, polenta and coconut, and its gentle tang to fresh pineapple. It’s zingy, zesty and makes a wonderful pudding or afternoon tea.

Serves 6–8

130g (4½oz) polenta

100g (3½oz) ground almonds

150g (5½oz) self-raising flour (I use gluten-free)

½ teaspoon baking powder

150ml (5fl oz) almond or coconut yogurt

100ml (3½fl oz) coconut oil, melted

100ml (3½fl oz) maple syrup

75ml (2½fl oz) pineapple juice (the juice from a can of chunks works well)

Stir the polenta, ground almonds, flour and baking powder together.

In a separate mixing bowl, whisk together the yogurt, coconut oil, maple syrup and pineapple juice. Add the dry ingredients and whisk again.

Pour the mixture into a silicone loaf tin and bake for 45 minutes. Check the cake: you should be able to insert a skewer and it will come out clean. Pop the cake back in the oven if it needs a little longer.

When the cake is done, pour over a little more maple syrup and pineapple juice while it cools if you want it extra moist.

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