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© Copyright 2019 Origin Magazine

Polenta Cake with Orange & Pistachio

Natascha Brandt

Recipe Developer/Food Photographer

Based in Amsterdam, The Netherlands

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Instagram: @biteoflight | biteoflight.com

Ingredients

100 g polenta flour

160 g all-purpose flour

70 g almond flour

200 g coconut sugar

½ tsp cardamom powder

½ tsp cinnamon powder

16 g baking powder

200 ml applesauce

25 g coconut cream

60 ml vegetable oil

140 ml coconut milk

50 ml orange juice

Pistachio, crushed

 

Instructions

1. Preheat oven to 355°F. Grease with coconut oil and line a 24 cm tin with parchment paper.

 

2. In a large bowl, mix all dry ingredients: polenta flour, all-purpose flour, almond flour, coconut sugar, cardamom and cinnamon powders and baking powder. Mix well until combined. Set aside.

 

3. In a second bowl, mix together the rest of the ingredients: applesauce, coconut cream, vegetable oil, coconut milk and orange juice. Combine well.

 

4. Slowly tip the bowl of liquid ingredients into the dry ingredients mixture and fold with a spatula until just combined.

 

5. Pour into the cake pan and cook for about 40 minutes, until the cake is golden and a skewer comes out clean. Remove from the oven and place on a cooling rack to cool.

 

6. Sprinkle cake with crushed pistachio and decorate with sliced oranges.

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