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. ...


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Lemon polenta shortbread

Posted by Bake Club on Saturday, April 16, 2022, In : slices 

Polenta adds colour and crunch to this crispy olive oil shortbread. It's from The Flexible Baker by Jo Pratt (White Lion, 2022).


2 1/4 c / 225 g ground almonds or flour of choice

1 1/2 c / 225 g fine polenta

1 1/4 c / 175 g icing sugar

zest of 2 lemons

1/2 tsp sea salt

1 c olive oil

1 Tbsp caster sugar


Preheat oven to 170C. Have a 20 cm square tin or similar ready.

In a large bowl mix all the dry ingredients together with the zest. Stir in the olive oil and bring together as a crumbly dough.

Press even...


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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...

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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...


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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 ...


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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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Frances makes polenta bean bake

Posted by Bake Club on Saturday, June 18, 2011, In : savoury 


This recipe is from Healthy Food Guide. It turned out really well and leftover lunch tasted good too.

2 teaspoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 stalks celery, trimmed, chopped
1 red capsicum, chopped
1 teaspoon dried oregano
2 cloves garlic, crushed
pinch dried chilli flakes
1/4 cup no-added-salt tomato paste
400g can no-added-salt diced tomatoes
1⁄3 cup chopped fresh basil
75g fresh baby spinach
400g can borlotti beans, drain...


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Nicola vs Nigella - the rhubarb polenta cake bake-off

Posted by Bake Club on Wednesday, December 22, 2010, In : big cakes 

What a huge and beautiful cake Nicola made for our second Bake Club meet. Extra points for the black and white plate and bourgainvillea decoration. Nic noted that last time she made it she used homegrown rhubarb which infused the cake with a stunning pinky colour. Rhubarb is out of season at the mo so the bought rhubarb didn't produce the rich colour, but the cake was still v soft and delicious.

Rhubarb & Cornmeal Cake from Nigella Lawson's 'How to be a Domestic Goddess'

500g rhubarb
300g caste...

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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...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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