I made this cake for a gluten-intolerant friend of mine who came round for dinner one Sunday. The cake is actually best served warm on the day of cooking as it can go a bit dry upon cooling. You can always reheat the cake in the microwave if eating later; I froze the leftovers and popped it into the microwave on defrost to warm it up.
Makes 12 - 16 slices
Ingredients:
150g butter
175g caster sugar
3 eggs
165g fine polenta (cornmeal)
100g ground almonds
1tsp baking powder
250g plain yoghurt
2tsp vanilla essence
3 peaches, sliced
brown sugar, to taste
Instructions:
Preheat oven to 180 degrees C/350 degrees F/Gas Mark 4
Line a 23 cm square cake tin
1. Cream butter and sugar together. Add eggs and beat to incorporate.
2. Sieve the polenta into the bowl, add the ground almonds and baking powder and stir through.
3. Add the yoghurt and vanilla essence and stir through.
4. Transfer to the pre-lined cake tin. Arrange the sliced peaches on the top, sprinkle brown sugar over it, and bake for 45-50 minutes until cooked.
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