The Pink Whisk’s Clementine Polenta Cake
Once again, I am absolutely delighted to bring to you another wheat – free recipe from the wonderful Ruth Clemens aka The Pink Whisk…. enjoy!
P.S. Do check out her incredibly beautiful macaroons too, as they are suitable for many freefrom diets.
A fabulously delicious Clementine cake to serve for dessert, you’d never tell it was ‘free-from’. It may seem like a bit of an effort to boil the clementines but it is very definitely worth it and makes the house smell like sunshine too!
250g butter/soya spread
250g caster sugar
3 eggs, large
250g ground almonds
Icing sugar, to dust
300ml Crème fraiche
Place the clementines in a pan, cover with water and place on the hob to boil for two hours. Top up the water from time to time to keep them covered.
After two hours turn off the heat and leave to cool in the pan.
Preheat oven to 140c Fan/160c/Gas Mark 3.
Grease and base line a 23cm round springform tin.
Cream together the butter and sugar until light and fluffy.
Beat the eggs and add a little at a time beating well after each addition.
Add the polenta and ground almonds and mix well, the mixture will be quite thick and paste like.
Take the cooled whole clementines and place in a food processor/blender and blitz, skin, pith and all. Leave the chunks quite large if you prefer. Set aside 1 tbsp of the clementines.
Add the remaining blitzed clementines to the cake and mix till thoroughly combined.
Place in the oven and bake for approx 1 hour, check the cake after 30 minutes and if it is browning on top too quickly cover with foil and return to the oven to finish baking.
Allow to cool in the tin.
Prepare the crème fraiche stirring through the 1 tbsp blitzed clementine until evenly mixed. Dust the cooled cake with icing sugar and serve with a large dollop of clementine crème fraiche.