Raspberry & Apricot Polenta Cake

Raspberry & Apricot Polenta Cake

Why not try making this deliciously fruity and moist cake by following these simple steps.

Serves: 8

Ingredients:

• 90g polenta.
• 60g brown rice flour.
• 40g ground almonds.
• 80ml Clearspring Corn Oil.
• 70ml Clearspring Rice Malt Syrup.
• 2 tsp ground flaxseeds.
• 4 tbsp water.
• 1 tsp gluten free baking powder.
• 1 pot (100g) Clearspring Apple & Apricot Puree.
• 3 dried apricots, chopped.
• 75g fresh apricots, stoned and cut into chunks.
• 50g fresh raspberries, washed and dried.

For the glaze:

• 2 tbsp Cleaspring Apricot Fruit Spread
• 1 tbsp pressed apple juice

Method:

1. Preheat oven to 180°C/Gas Mark 4/350°F.
2. In a medium bowl, whisk together the flaxseed and water until thick and creamy. Add 2 tbsp of the ground almonds to thicken further, then the fruit puree, dried apricots, oil and syrup.
3. Sieve the polenta, brown rice flour and remaining ground almonds into a large mixing bowl. Mix in the baking powder.
4. Add the mixture from Step 2 to the dry ingredients and combine well with a wooden spoon.
5. Carefully fold in the fresh apricots and half the raspberries.
6. Spread the mixture into a pre-oiled 225g (1/2 lb) loaf tin, smoothing the top with a wet spatula. Sprinkle the remaining raspberries on top and gently press into the mixture.
7. Bake for 40-45 minutes or until the top is golden and an inserted skewer comes out clean. Leave to cool in the tin on a wire cooling rack.
8. Prepare the glaze by heating the fruit spread with the apple juice in a small saucepan until thick and bubbling.
9. Brush a generous coat of the glaze over the top of the cake while still hot and the remaining once the cake has come out of the tin.
10. Serve with your favourites Clearspring fruit puree or home-made vegan custard, cutting into thick slices to avoid crumbling.