Apple Polenta Cake

A gluten-free spiced apple cake which is as delicious as it is easy to make!

Course Dessert

Cuisine Italian

Keyword apple cake, Apple polenta cake, Italian cake, polenta dessert

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 317kcal

Preheat the oven to 180°C/160°C fan/350°F. Combine the chopped 2 apples with ½ teaspoon cinnamon in a bowl and set aside.
In a medium mixing bowl, blend 3 eggs with 100 g sugar till fully combined, then mix in 50 g vegatable oil pouring slowly, till fully blended. Stir in 1 teaspoon vanilla, zest of 1 lemon and 85 g honey and set aside.
In a separate bowl, mix together 100 g almond flour and 100 g polenta flour, ¼ teaspoon salt and 2 teaspoons baking powder.
Add the dry ingredients to the egg mixture and mix well till it is smooth and lump free.
Stir in the chopped apples and pour into a lined 22 cm/9 inch iron skillet or springform pan. Bake for 35-40 minutes*, till a skewer inserted into the middle comes out clean.
Allow to cool, then gently remove the springform pan and peel off the parchment paper.

In a small saucepan, melt 2 tablespoons marmalade with 1 tablespoon water on medium heat. Bring to a boil and simmer till it has thickened and become syrupy. Remove from the heat and brush the syrup over the cake.
Once the glaze has dried, serve with a spoonful of 60 g honey vanilla crème fraîche and some chopped 65 g honey glazed pecans.

This cake can be made in advance and will even taste better the next day.

Flavor the apples with ground cinnamon before adding to the batter.

Note: this is a moist and slightly heavy batter.

Bake in a cast iron skillet or a springform pan.

*An iron skillet will require less baking time than a springform, so check the cake after 25 minutes.

Line the skillet or pan with parchment paper. Ensure the pan is closed securely.

Serve warm with a spoonful of honey vanilla crème fraîche and some crushed honey roasted pecans.

Garnish slices of cake with crème fraîche before serving, as it will be easier to wrap and store the cake without it.

This cake can be made several hours in advance and warmed up before serving.

Place in a sealed container or cover in plastic wrap and keep in a cool dry part of the kitchen for up to 3 days, or in the fridge for up to 4 days.