A really unique and simple cake using polenta flour which lends a particular crumb and texture. Of course, this is more of a healthful and whole grain cake than just a regular flour one. Doesn’t mean you can eat loads of it, but probably a bit more than normal, surely.
As always, I would recommend you use polenta at least one time I baking because it’s quite curious how satisfying the slightly crunchy texture actually is. Wouldn’t think, but it works well in sweet dishes. You can also make a great sweet porridge out of it with dried fruit and nuts for the morning.
Basically course cornmeal, you may find it in many shops under that name too, though it’s polenta in northern Italy where it has traditionally been used as a staple in the diet. We love polenta in our household. I often layer it with tomato sauce in an oven bake, sometimes make a pot, let it set and fry it, or my very favourite for some reason; cornbread. Just love the stuff..
- 1 cup raspberries
- 2 cups self raising flour
- 1 cup polenta or course cornmeal
- 1 tbs baking powder
- 1 ½ cups apple puree (can substitute apple juice if needed)
- ½ cup vegan butter or coconut oil
- ¾ cup unrefined cane sugar
- 1 tsp vanilla
- 1 tsp cider vinegar
- 1. preheat the oven to 350 degrees and line a large loaf tin with parchment.
- 2. sift the flour, polenta and baking powder together in a large mixing bowl.
- 3. gentle melt the butter or oil over a low heat. Add the sugar and stir to dissolve. remove from the heat and stir in the apple puree or juice, vanilla and vinegar.
- 4. Add the wet ingredients to the dry ingredients and gently stir together. Now fold in the raspberries. Do not over mix.
- 5. Turn out into the prepared tin and bake for 45 minutes, checking after 40 mins to see if a knife inserted into the centre of the cake comes out clean. Remove and let cool on a cooling rack.