Cherry and almond polenta cake

Cherry and almond polenta cake

Ingredients

serves 8
  • •150g frozen cherries
  • •75ml vegetable oil
  • •200ml soya milk
  • •1 tbsp apple cider vinegar
  • •Zest of 2 lemons
  • •150g fine polenta
  • •150g ground almonds
  • •75g plain flour
  • •100g caster sugar
  • •½ tsp bicarbonate of soda
  • •1½ tsp baking powder
  • •25g smooth almond butter
  • •20g flaked almonds

Directions

Cooking mode
  1. 1. Defrost the cherries and drain off any excess liquid.
  2. 2. Preheat the oven to 160°C. Line a 20cm cake tin. Place the cherries in the tin.
  3. 3. In a measuring jug, add the apple cider vinegar and soya milk. Set aside for 5 minutes.
  4. 4. In a large bowl, combine the polenta, ground almonds, flour, sugar, bicarbonate of soda and baking powder.
  5. 5. Add the oil and lemon zest to the soya milk mixture and whisk to combine. Pour into the dry ingredients and gently mix. Stir in the almond butter.
  6. 6. Pour the batter into the tin over the cherries. Bake for 1 hour, or until a skewer inserted into the centre comes out clean. Leave to cool slightly before turning out onto a serving plate, so the cherries are on top. Top with a sprinkle of flaked almonds.
Baker Beanie Author

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