Black cherry and almond polenta cake Ingredients 300 g fat free yogurt 4 medium whole eggs 75g granulated sweetner 75g almond meal 75g polenta (fine cornmeal) 1 1/2 tsp baking powder 4 tablespoons black berry jam (streamline) Directions Preheat the oven to 150°C / 300°F gas mark 2 for a fan oven or 170°C / 325°F gas mark 3 for a normal oven. I use a non-stick 8 round loose-bottom pan and dont grease it but if yours sticks, lightly spray with oil. In a large bowl, whisk together the eggs and the yogurt. Stir in the sweetner, ground almonds (almond meal), polenta (cornmeal), black cherry jam and baking powder until all the dry ingredients are incorporated. Pour the batter into the pan and bake for 30-45 mins until set and the top is golden, depending on your oven. (Test with skewer) Makes 12 slices
Posted on: Fri, 23 Jan 2015 11:17:41 +0000
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