When I first heard about the polenta cake, I thought “so who would eat that? “. It never occurred to me that such a cake could be delicious. At that time I was not forced to avoid gluten and I could eat anything I wanted, so who would choose polenta in dessert besides all those wonders. Polenta cake is the first I tried it at one presentation of gluten-free cakes, Of course, of all the cakes offered, I chose the last one. I was delighted, I did not expect such a delicious cake.
- 200 g butter at room temperature
- 200 g of sugar demera
- 3 large eggs
- 1 teaspoon vanilla paste
- 200 g ground almonds
- 100 g of polenta
- grated rind 2 oranges
- 1 teaspoon baking powder
Mix the softened butter with the sugar. Add egg and vanilla paste one by one. Mix the ground almonds, polenta, orange peel and baking powder and mix into the egg mixture. You will get a thick mixture which you arrange in a 20 cm diameter cake tin lined with baking paper. Bake for 35-45 minutes in an oven preheated to 160 ° C until the surface turns light brown (check with a toothpick if the biscuit is baked). While the biscuit is baking, make the syrup.
- 200 ml narcotic juice (approximately 2 larger narcotic)
- 100 g of sugar
Cook the syrup ingredients for 10 minutes on medium heat, then allow to cool. When the syrup has cooled, gradually pour it, on several occasions, over the surface of the cake (the cake will still be warm) with the help of a spoon. Allow the cake to cool completely before cutting. Serve with Greek yogurt.