Showing Tag: " polenta" (Show all posts)

Fennel sesame biscuits

Posted by Bake Club on Tuesday, September 27, 2022, In : cookies

Another spicy bite from A World in My Kitchen by Peter Gordon (Hodder Moa, 2003). If you don't have fennel you could use caraway seeds,

200 g butter, room temperature

80 g icing sugar

1 tsp fine lemon zest

140 g flour (I used spelt)

80 g cornflour

40 g polenta

1/4 tsp paprika

1/2 tsp baking powder

1 tsp ground fennel seeds

3 tsp sesame seeds, toasted

50 g brown sugar

In a bowl cream the butter with the sugar and zest. Sift in flours, polenta, paprika and baking powder and add in fennel and sesame seeds. ...

Orange polenta cake with chocolate ganache

Posted by Bake Club on Wednesday, April 22, 2020, In : big cakes

I fell asleep last night thinking of an orange polenta cake with chocolate ganache. I woke up this morning thinking of the same cake. Here is the physical manifestation of my craving!

3 tbsp ground flaxseed mixed with 1/2 c water

1/2 c rice syrup (or maple or honey)

3/4 c olive oil

2 c ground almonds

1 c polenta

3 tsp baking powder

Zest and juice of 1 large orange

2 tsp orange extract or essence

Chocolate ganache:

1 can coconut cream or milk

250g dark chocolate (I use Whittaker’s 72%)

Orange jam or ma...

Orange cake

Posted by Bake Club on Sunday, July 1, 2018, In : big cakes

A tangy, moist cake for no. 15 of 26 alphabetical bakes!

2 oranges or tangelos
1 1/2 c pitted dates, soaked in water while the oranges cook
6 tbsp ground flaxseed mixed with 15 tbsp water
1 c ground almonds
1/2 c fine polenta
1 tsp baking powder

Icing:
3/4 c cashews, soaked overnight or for 30 min in boiling water
3 tbsp brown rice syrup or maple syrup
1 tbsp orange zest
3 tbsp orange juice
1 tsp orange extract
1/2 tsp vanilla extract
3 tbsp melted coconut oil

Put oranges in a small saucepan, cove...

Almond polenta cake

Posted by Bake Club on Monday, March 26, 2018, In : big cakes

I enjoy baking for my vegan gluten-free friends, as it makes you think outside the square and experiment with different ingredients. This recipe is adapted from Cilantro and Citronella.

1 c almond meal
1 c polenta
3/4 c coconut sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 c aquafaba (liquid from can of drained chickpeas), chilled in fridge
1 tsp lemon juice
2 tbsp neutral oil
zest of 1 lemon

Lemon icing:
1 c non-dairy butter (I used Olivani)
2 c icing sugar
juice half lemon

flaked almonds ...

Frances's lemon polenta cookies

Posted by Bake Club on Monday, May 14, 2012, In : cookies

These cookies feature on the cover of May's Healthy Food Guide.

100g reduced-fat spread (I used regular butter)
75g caster sugar
1 lemon, zest finely grated
2 egg yolks
1 cup flouro (I used gluten free)
1/2 cup polenta
4 Tbs icing sugar

Beat butter, sugar and zest until light and creamy. Add yolks one at a time. Beat well. Sift flour and pinch of salt into a bowl. Stir in polenta. Add dry ingreds to egg mixture and combine well. Knead lightly for 1-2 min, shape into a ball, cover with plastic wrap an...
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Ginny does Nigella's lemon polenta cake

Posted by Bake Club on Wednesday, December 15, 2010, In : big cakes

Ginny says: I would recommend NOT doubling the cornmeal, which I did not paying attention to quantities. Made it crunchier than I would have liked.

This cake is a sort of Anglo-Italian amalgam. It is a good marriage: the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness of the drizzle than does the usual flour. If you were to try to ima...