South African Pink Lady Cornmeal Cake anyone?
You must try a slice of this yummy gluten-free polenta cake made with South African apples and ground almonds – it’s moist, moreish and marvellous!
How To Make A South African Pink Lady Cornmeal Cake:
Preparation: 25 minutes
Cooking time: 55 minutes
- 1 South African Pink Lady or Granny Smith apple, peeled, cored and chopped
- 150g butter, at room temperature
- 150g caster sugar
- 3 large eggs, beaten
- 1tsp vanilla extract
- 150g polenta
- Pinch of salt
- 200g ground almonds
- 1tsp gluten-free baking powder (most baking powder is gluten-free)
- Finely grated zest and juice of 1 lemon
- Finely shredded zest and juice of 1 lemon
- 40g icing sugar
- 1 South African Pink Lady or Granny Smith apple, cored and thinly sliced
- Crème fraiche, to serve
How To Make:
1 Cook the chopped apple in a small amount of water for 5-6 minutes, until tender. Drain and cool. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line a 20cm round cake tin.
2 Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Fold in the vanilla, polenta, salt, ground almonds and baking powder. Stir in the lemon zest, lemon juice and cooled apples.
3 Transfer the mixture to the cake tin and level the top. Bake for 40-45 minutes until set and golden. Cool for 20 minutes in the tin, then turn out carefully and cool completely. Remove the lining paper.
4 Heat the lemon zest and juice with 4tbsp water and the icing sugar. Add the apple slices and simmer for 4-5 minutes. Spoon over the cake and cool. Serve with crème fraiche.
Cook’s Tip: When grating zest from lemons, only remove the yellow part – the white pith has a bitter taste.
This campaign is run by HORTGRO, the industry association representing South African fruit growers.
Recipe and images courtesy of South African Fruit.
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