Peach/Raspberry Polenta Cake

Yield: 12 mini cakes (measured with ¼ cup measure)

This is the recipe I developed for my final project in culinary school.  It’s a recipe that is uniquely mine and completely gluten free.  I’m quite proud of it because it defines a special moment in my life and it also was received extremely well.  I’m excited to share it with you and can’t wait for you to try it.  Let me know what you think!

Ingredients:

Peach Puree:

1/2 cup frozen peaches, thawed

Dry Ingredients:

1/2 cup organic polenta

2 1/4 cups blanched almond flour, sifted

2 tablespoons brown rice flour

1 tablespoon tapioca flour

1 tablespoon arrowroot flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Wet Ingredients:

1/2 cup coconut oil, melted

1 cup maple crystals

2 teaspoons vanilla extract

3 flax eggs (3 TBSP ground flax seed and ½ cup + 1 TBSP water)

1 tablespoon apple cider vinegar

2 tablespoons peach puree

1 Tablespoon orange zest (1/2 of 1 orange)

Additional ingredients:

¾ cup fresh raspberries

2 tablespoons arrowroot powder

Directions:

  1. Preheat the oven to 325*F and set aside 2 silicon trays that hold 6 cakes each.
  2. Prepare your flax eggs by grinding 2 tablespoons of flax seed into a powder.  Then combine 3 TBSP of ground flax seed and ½ cup + 1 TBSP of water and set aside in the refrigerator for at least 15 minutes.
  3. Prepare your peach puree: Place the thawed, frozen peaches into a blender and blend until you have a puree consistency with a few chunks of peach left. Set aside.
  4. Sift and whisk together the dry ingredients (polenta, almond flour, brown rice flour, tapioca flour, arrowroot flour, baking powder, baking soda, salt) and set aside.
  5. In a separate bowl, whisk together the wet ingredients (coconut oil, maple crystals, vanilla, flax eggs, apple cider vinegar, peach puree and orange zest).
  6. Add the dry ingredients to the wet ingredients.
  7. Roll the fresh raspberries in arrowroot powder to coat them and then fold the coated berries into the batter gently.
  8. Pour the prepared batter into the silicone baking tray using a ¼ cup measure to fill each cup.  Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the pan cool for at least 30 minutes.  Flip the pans over to turn out the cakes and let cool completely.
  10. To Serve, this is lovely placed on a bed of raspberry coulis and topped with ice cream.

 

5 from 1 reviews
Peach/Raspberry Polenta Cake
 
Sherri:
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Ingredients
  • Peach Puree:
  • ½ cup frozen peaches, thawed
  • Dry Ingredients:
  • ½ cup organic polenta
  • 2¼ cups blanched almond flour, sifted
  • 2 tablespoons brown rice flour
  • 1 tablespoon tapioca flour
  • 1 tablespoon arrowroot flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Wet Ingredients:
  • ½ cup coconut oil, melted
  • 1 cup maple crystals
  • 2 teaspoons vanilla extract
  • 3 flax eggs (3 TBSP ground flax seed and ½ cup + 1 TBSP water)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons peach puree
  • 1 Tablespoon orange zest (1/2 of 1 orange)
  • Additional ingredients:
  • ¾ cup fresh raspberries
  • 2 tablespoons arrowroot powder
Directions
  1. Preheat the oven to 325*F and set aside 2 silicon trays that hold 6 cakes each.
  2. Prepare your flax eggs by grinding 2 tablespoons of flax seed into a powder.  Then combine 3 TBSP of ground flax seed and ½ cup + 1 TBSP of water and set aside in the refrigerator for at least 15 minutes.
  3. Prepare your peach puree: Place the thawed, frozen peaches into a blender and blend until you have a puree consistency with a few chunks of peach left. Set aside.
  4. Sift and whisk together the dry ingredients (polenta, almond flour, brown rice flour, tapioca flour, arrowroot flour, baking powder, baking soda, salt) and set aside.
  5. In a separate bowl, whisk together the wet ingredients (coconut oil, maple crystals, vanilla, flax eggs, apple cider vinegar, peach puree and orange zest).
  6. Add the dry ingredients to the wet ingredients.
  7. Roll the fresh raspberries in arrowroot powder to coat them and then fold the coated berries into the batter gently.
  8. Pour the prepared batter into the silicone baking tray using a ¼ cup measure to fill each cup.  Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the pan cool for at least 30 minutes.  Flip the pans over to turn out the cakes and let cool completely.
  10. Top each cake with a poached peach half. Place on a bed of raspberry coulis and top with ice cream.