Post by kickingfrog on Jan 28, 2011 15:10:05 GMT
Apricot, Honey and Polenta Cake
Preparation time: 45 minutes
Cooking time: 30-35 minutes
Makes: 1x18cm cake
Ingredients
125g carrots, sliced
200g dried ready-to-eat apricots
200ml orange juice
125g unsalted butter, softened
90g gluten-free flour
150g quick-cook polenta
2 rounded tsp baking powder
3 medium eggs, beaten
1 orange, zested
1 lemon, zested
2 tbsp runny honey
Few drops vanilla extract
Instructions
Preheat the oven to 180°C/gas mark 4 and grease and line an 18cm round cake tin. Boil the carrots until just soft, then drain. Meanwhile, simmer the apricots in a pan with the orange juice for 5 minutes, then remove 6 of them, drain, chop and set aside, and continue simmering the rest for a few minutes more until they are very soft.
Purée the carrots, apricots (excluding the reserved 6) and pan juices in a blender. Add the butter and blend again until smooth.
Mix the flour, polenta and baking powder, add to the purée with the rest of the ingredients (except the reserved apricots) and blend to a smooth, soft, dropping consistency. (Add a little water if it doesn't fall off a spoon immediately when lifted.)
Tip the mix into a bowl and fold in the chopped apricots. Spoon into the tin. Bake for 30-35 minutes or until golden and a skewer comes out clean. Stand in its tin for a few minutes, then turn out on to a wire tray, removing the lining paper, and allow to cool.
This recipe was first published on Waitrose.com in October 2001.
This recipe is from Waitrose Food Illustrated
*************************************************
Preparation time: 45 minutes
Cooking time: 30-35 minutes
Makes: 1x18cm cake
Ingredients
125g carrots, sliced
200g dried ready-to-eat apricots
200ml orange juice
125g unsalted butter, softened
90g gluten-free flour
150g quick-cook polenta
2 rounded tsp baking powder
3 medium eggs, beaten
1 orange, zested
1 lemon, zested
2 tbsp runny honey
Few drops vanilla extract
Instructions
Preheat the oven to 180°C/gas mark 4 and grease and line an 18cm round cake tin. Boil the carrots until just soft, then drain. Meanwhile, simmer the apricots in a pan with the orange juice for 5 minutes, then remove 6 of them, drain, chop and set aside, and continue simmering the rest for a few minutes more until they are very soft.
Purée the carrots, apricots (excluding the reserved 6) and pan juices in a blender. Add the butter and blend again until smooth.
Mix the flour, polenta and baking powder, add to the purée with the rest of the ingredients (except the reserved apricots) and blend to a smooth, soft, dropping consistency. (Add a little water if it doesn't fall off a spoon immediately when lifted.)
Tip the mix into a bowl and fold in the chopped apricots. Spoon into the tin. Bake for 30-35 minutes or until golden and a skewer comes out clean. Stand in its tin for a few minutes, then turn out on to a wire tray, removing the lining paper, and allow to cool.
This recipe was first published on Waitrose.com in October 2001.
This recipe is from Waitrose Food Illustrated
*************************************************