Orange Polenta Cake
I have adapted this recipe from a savoury corn bread recipe. It is easy and quick to make and has a light airy texture: a delicious recipe that’ll rejoice everyone!
I tend to use only 1/3 cup of xylitol, because I don’t like it too sweet, but feel free to increase this amount to your preference.
I’ve also tried it with lemon instead of orange and it is just as good. So go with whatever floats your boat!
1 1/4 cup plant milk
1 1/4 cup wholemeal flour
1 tbsp baking powder
1 cup cornmeal flour (polenta)
1/3 to 1/2 cup xylitol (or any sweetener of your liking)
1/3 cup oil (I use rapeseed)
1 orange zest (keep the juice for the icing)
a pinch of salt
1 cup icing sugar
1 to 1.5 tbsp fresh orange juice
Pre-heat your oven to 200 degree C.
Combine all the dry ingredient together in a bowl.
Then add the plant milk and oil. Stir until well combined.
Pour the batter into a cake tin.
Bake for 25mins (until a toothpick or knife inserted in the cake comes out clean).
For the icing, combine the sugar and orange juice until smooth (add the juice 1/2 tbsp at a time, as you don’t want it too runny). Make sure the cake is cold before you pour it over – that is, if you’re patient enough!