Spiced Clementine Polenta Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
A citrus and zingy gluten free cake spike with warming spices.
Ingredients
- 200 g fine polenta
- 100 g ground almonds
- 150 g coconut sugar
- 5 tbsp melted coconut oil
- 1 tsp gluten free baking powder
- 4 eggs
- 1 tsp cinnamon
- 1 tsp all spice
- 1/2 tsp ground nutmeg
- Juice and zest of 3 clementines
Instructions
-
Preheat the oven to 180 degrees and prepare and line a baking tin (9 inches).
-
Mix all of the ingredients together in a bowl until well combined. Transfer the mixture into the baking tin.
-
Bake for 35-40 minutes or until golden brown.