Mixed Berry and Polenta Cake
Ingredients
- 3/4 cup polenta
- 1 cup almond meal
- 1 cup Orgran’s gluten-free plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- Finely grate the zest from 1 x orange and 1 x Lemon
- 3/4 cup brown sugar
- 1/2 cup olive oil
- 1/4 cup orange juice
- 1/2 cup almond milk
- 150g Cocobella Coconut Yoghurt
- 200g mixed berries (we use raspberries, blackberries, blueberries, and strawberries, plus extra for garnish)
Method
- Preheat the oven to 180°C.
- Combine polenta, almond meal, flour, baking powder and baking soda in a large bowl, whisk to evenly combine.
- Add citrus zest, sugar, oil, orange juice, milk and Cocobella coconut yoghurt – whisk until smooth.
- Pour half the batter into a cake tin greased and lined with baking paper. Scatter two thirds of the berries across batter. Then pour remaining cake batter into the tin and scatter with the rest of the berries.
- Bake in the oven for 40 minutes, or until a skewer is inserted and comes out clean.
- Top with fresh fruit and serve with syrup and a dollop of Loco Thickened Creamy.
