With a hint of yuzu...
Magical and gluten-free.
You will never know these soft and crumbly delights are gluten-free and made of polenta.
Yes, it is right!
Polenta.
Rhubarb is the perfect ingredient (you can use any other fruit like apples and pears, prunes or goji berries, or fresh/frozen berries). This recipe marries raspberries with yuzu, it brings some sweet sharpness that will regal adults and kids alike.
The recipe can also be used to make a larger cake rather than individual ones.
Polenta cakes with Rhubarb and Raspberry
Recipe
Serves: 12 cakes
Preparation time: 15 minutes
Cooking time: 20 minutes
Equipment: kitchen bowl, moulds, silicon spatula
Ingredients:
250 g rhubarb (peeled, sliced or roughly diced)
125 g raspberries
125 g xylitol (or monk fruit extract, or coconut sugar/nectar, or brown rice syrup)
125 ml almond milk (or oat milk)
100 g wholegrain rice flour (or buckwheat/quinoa/millet flour)
100 g fine polenta
50 g coconut oil (melted)
6 tbsp water
2 tbsp poppy seeds (optional)
2 tbsp arrowroot
1 tbsp plain yuzu juice
1 tbsp chia seeds
1 tsp apple cider vinegar
1 tsp sodium bicarbonate
1 tsp vanilla paste (or extract)
1/2 tsp baking powder
1 orange (grated zest)
Pinch of salt
Method:
Preheat oven to 180˚c. Line the cake tins or muffin tray with paper cases. Set aside.
Prepare the vegan buttermilk by combining the milk and vinegar together.
Make the egg substitute by soaking the chia seeds in water using a small ramequin. Set aside to rest (If you are not Vegan, you can use an actual egg).
Prepare the rhubarb and place in a bowl together with the xylitol, the orange zest, and the vanilla paste. Leave to rest for 15–20 minutes.
Add the dry ingredients inside a large kitchen bowl, make a well in the centre.
Combine all the wet ingredients with the rhubarb mixture and its juices. You can either pass the chia seeds through a sieve or keep them with the liquid. Add the melted coconut oil, and mix until just combined with a wooden spoon.
Combine with wet ingredients with the dry ingredients, until you obtain a smooth batter. Include the powdered sweetener here. Otherwise, add syrups to the wet ingredients.
Add the raspberries and poppy seeds (if you want a greater crunch and colour).
Spoon the mixture in the cases and bake for 10 minutes, then reduce the heat to 160˚c and bake for a further 10 minutes. The top of the cake should be bouncy, crusty and golden brown, Insert a skewer in the middle. It should come out clean.
Place the moulds on a cooling rack and leave to cool.
Reusable moulds for an eco-friendly touch, with unbleached cupcake lining.