Lime Almond Polenta Cake
Source of Recipe
Debi's cake recipes
Recipe Introduction
Serves 6 to 8. contains eggs, but subs can be used
List of Ingredients
1/2 cup coconut butter
1/2 cup plus 1/4 teaspoon sugar
2 large egg yolks or Egg replacer equivalent
Grated zest (peel) of 1 lime
1 teaspoon of pure vanilla extract
2/3 cup (about 4 ounces) of almonds or almond flour
1/4 cup of GF cake flour blend
1/2 cup polenta or stone-ground cornmeal
1/2 teaspoon baking powder Egg replacer or 4 large egg whites
Confectioners' sugar, for sprinkling
Recipe
Preheat the oven to 325 degrees F. Generously grease a pie pan; set
aside. Place the 1/2 cup coconut butter, the 1/2 cup sugar, the egg
replacer (yolk) and the lime zests in a large bowl, and add the
vanilla extract. Beat with an electric mixer until light and creamy;
set aside. In a food processor, combine the almonds, flour, cornmeal
and baking powder; process until powdery. Sift this mixture into a
bowl and set aside. (If you have almond flour instead of whole
almonds, you can skip the food processor step.) In a bowl, mix the
egg replacer (whites) with the remaining 1/4 teaspoon sugar. Gently
mix the dry ingredients and the sugar mixture. Gently scrape the
batter into the prepared pan. Bake until the cake is golden and a
toothpick inserted in the center emerges clean, usually about 40
minutes (the timing can vary with the pan used; do not over bake).
Cool the cake briefly in the pan on a wire rack. Run the tip of a
knife around the sides of the cake to loosen it from the pan; invert
onto the rack. Sprinkle with confectioners' sugar and serve lukewarm
or at room temperature. (Note: There are several things that can be
used as egg replacers. Look for products in your health food store or
use flax seed meal as discussed in last month's tips, which you can
find in the archives.)
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