Another new discovery I’ve made here, and that peaked my interest, is polenta cake with citrus. I could just imagine how moist and tasty it would be. And it did not disappoint. I veganised a recipe from @systrarnaeisenman. Here’s my take, with tangy lemon and a rich, moist cake with polenta and almond. Try it!
1 lemon
0,5 dl caster sugar
2,5 dl almonds, blanched and peel removed
150 g vegan butter
2 dl caster sugar
1,5 dl aquafaba
0,5 dl plain flour
1 tsp baking powder
a pinch of vanilla powder
a pinch of salt
2 dl polenta
1 dl olive oil
3 tbsp lemon juice and lemon zest
First, zest the lemon and cut off the end bits and squeeze out about 2 tsp lemon juice. Thinly slice the middle section of the lemon. This will make the topping of the cake. Add zest, lemon juice and caster sugar to a small pot. Heat it up and simmer for a minute. Pour into a round baking tray lined with parchment paper. Place the thin lemon slices in the syrup.
Now, make the batter for the cake. Mix the peeled almonds in a food processor to a soft, moist flour. Add vegan butter, caster sugar and aquafaba and blend well.
In a separate bowl, combine flour, baking powder, vanilla and salt. Add it to the food processor, and add polenta, olive oil and lemon juice and zest. Blend well until the batter is smooth.
Pour the batter in the baking tray and smooth it out. Bake at 175 C for about 40 minutes. Let the cake cool for half an hour before serving.
