Vanilla sugar, lemon zest, rum, coocnut oil and...polenta! Yes, you read it right! ;)
I already did a cake once made with polenta, almonds and orange, so this wasn't a great novelty to me, but I was actually surprised how soft the sponge was and how great cherries work in this combination!
- 3 eggs
- 50 ml agave nectar
- 10 g vanilla sugar
- 150 ml yogurt
- 1 1/2 tbsp rum
- 1/2 tsp lemon zest
- 30 g extra virgin coconut oil
- a bit less than 1/2 tsp baking soda or 1 tsp baking powder
- 160 g uncooked polenta
- 120 g spelt/wheat flour
frozen cherries rolled into polenta
Beat the eggs with the vanilla and agave for a couple of minutes.
Melt the coconut oil over low heat.
Stir in the yogurt, rum and oil.
Add the flours with the soda and lemon zest and beat until all the ingredients are well combined.
Pour the batter into a greased and floured baking mold and "sprinkle" some cherries on top.
Bake on 180 C degrees for about 20 minutes or until the crust has turned slighty golden and the batter doesn't stick anymore.
Do not overbake or it can be too dry.
A simple and delicious afternoon cake to share with family and friends!