Monday, 14 July 2014

My Wheat Free Polenta Cake

This recipe make a yellow, light but delicious sponge which will feed the family for 3 days but be warned that it is substantial so one should not overindulge. One can use quickcook fine polenta which is available in Lidl, but we use an Italian brand "Agnesi" on Amazon, which cooks in 1 minute. Xanthum gum to make the wheat free flour work well and it is available in supermarkets.

175g unsalted butter
25g caster sugar
100g Doves Farm self-raising flour (wheat free)
2-3 tbsps freshly squeezed orange juice mixed with a little boiling water
2 drops of orange essence
3 eggs
150g fine polenta
1 tsp xanthum gum
half a tsp baking powder
plum jam
orange icing (optional)

Preheat the oven to 180 degrees centigrade.  Oil two sandwich tins with butter.  Cream sugar and better. Add eggs and cream them together.  Fold in sifted flour, baking powder and xanthum gum and add the orange juice and essence. Spoon into tins and bake for around 25 minutes and test with knife. You might need a couple of minutes more for a perfect bake.    Fill with plum jam and ice (optional) with orange icing.

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