Lemon-Berry Polenta Cake
Ingredients
- - 1 cup dry polenta (cornmeal) - 1 cup gluten-free flour - 2.5 tsp. baking powder - 1/3 cup coconut sugar - 1 cup almond milk - Juice & zest of 1 lemon
- - 3/4 cup banana mash - 1 heaping cup frozen blueberries or raspberries
Preparation
Preheat oven to 180°c / 350°f
Line a 20-22cm (8-9 inch) round cake tin, or 20cm (8 inch) square tin with baking paper, and set aside
Combine the cornmeal, flour, baking powder and sugar in a mixing bowl, and stir to combine
In a separate bowl, combine the milk, lemon juice and zest, and nana mash, and whisk to combine
Add the wet ingredients to the dry, and mix gently with a fork until just combined
Pour cake batter into the prepared tin
Arrange the berries evenly over the top, then place in the oven and bake for 30-35 minutes until firm and golden
Remove cake from the oven, and allow it to stand for 5-10 minutes before turning onto a wire rack to cool
Yumm!
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