Cranberry Polenta Cake

What better way to start using the autumnal fruits than with this delicious gluten free Cranberry Polenta Cake? Perfect for a wet weather baking day!

Ingredients 

• 125g (6 ounces) polenta
• 250g (8 ounces) all purpose gluten-free flour
• 1 heaped teaspoon of baking powder
• 150g  (5 ounces) golden caster sugar
• grated zest of 1 orange
• 150g  (5 ounces) unsalted butter
• 1 tablespoon orange juice
• 1 egg, beaten
• 1 tablespoon olive oil

Ingredients for the filling

• 250g (8 ounces) frozen cranberries
• 50g (2 ounces demerera sugar
• 2 teaspoons polenta
• Cream or crème fraîche – to serve *

Method

1. Preheat the oven to 180oC/350oF/gas mark 4.
2. Butter a 20cm (8inch) loose-bottomed cake tin.
3. Place the polenta, flour, baking powder amd caster sugar in a food processor with the orange zest, and process to combine.
4. Add the butter and process until the mixture resembles fine breadcrumbs.
5. Combine the orange juice, egg and oil in a separate jug.  Whilst the processor is running slowly pour the juice mixture through the feeder tube into the dry ingredients.
6. Once combined stop the processor and press 2/3 of the mixture into the prepared tin.
7. In a bowl combine the ingredients for the filling and pile onto the base, leaving a border of about 1cm (1/2 in) around the edge.
8. Crumble over the remaining dough and cook in the oven for 45-50 minutes or until golden brown.
9. Serve warm with cream or crème fraîche.

(*) – This item is optional – for serving purposes only.

Allergens in this dish indicated by the Box (es) Marked ‘x’