Cranberry Polenta Cake - Food Allergy Aware Training Team
What better way to start using the autumnal fruits than with this delicious gluten free Cranberry Polenta Cake? Perfect for a wet weather baking day!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodallergyaware.co.uk.
Cooking tools:
- Food processor
- Kitchen scale
- Cake pan
- Oven
- Mixing bowl
- Pitcher
- Measuring spoon
- Fork
- Spatula
Ingredients
- 125g (6 ounces) polenta
- 250g (8 ounces) all purpose gluten-free flour
- 1 heaped teaspoon of baking powder
- 150g (5 ounces) golden caster sugar
- grated zest of 1 orange
- 150g (5 ounces) unsalted butter
- 1 tablespoon orange juice
- 1 egg, beaten
- 1 tablespoon olive oil
- 250g (8 ounces) frozen cranberries
- 50g (2 ounces demerera sugar
- 2 teaspoons polenta
- Cream or crème fraîche – to serve *
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