Citrus flavoured cakes are zingy and refreshing! Clementines are one of my favourite winter fruit and you may have some still lingering in your fruit bowl after Christmas. When paired with warming spices like cinnamon, allspice and nutmeg the take on a different flavour. Make the most of what’s left of the clementine season with this Spiced Clementine Polenta Cake. It’s also gluten free too!
While the majority is thinking about detoxing and juicing after the festive season, my first recipe post of 2017 is for a cake…ahem! As you probably know by now, I’m not into juice detoxes or faddy diets to lose weight or to regain a sense of health again. I indulged over Christmas, but I’m not about to give up cake now that Christmas is over, life is far too short for that.
- 200g fine polenta
- 100g ground almonds
- 150g 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
- 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.
After a period of indulging, I like to cut back and not cut out certain foods in order to restore the balance that my body craves so much. This includes reducing my refined sugar and processed foods intake and increasing my consumption of more wholesome foods such as lean meats, whole grains, vitamin-rich vegetables and healthy fats. For me, faddy diets are temporary, restrictive and damaging – having a healthy relationship with food and your body helps you move forward and equips you to make the right choices so you become the healthiest version of yourself.
Rant over, now back to the cake…
Gluten free cakes can be difficult to bake, especially when using alternative flours. They tend to dry out a lot and don’t have that fluffy texture inside which traditional cakes have. I have most of my gluten baking success, using a mix of polenta and ground almonds which really works well. The ground almonds help to lift the polenta and holds everything together. Both are also fantastic at soaking up flavours, so this cake has a potent sweet citrus flavour that I really like with the added spices.
I prefer to serve this slightly warm with a huge dollop of full-fat Greek yoghurt drizzled with honey if I’m wanting to be healthier. Of course, ice cream or custard are also just as welcome. Life is all about balance and at a time when everyone is dieting mad, I’m encouraging you to eat cake for your health and happiness.
Have you experimented with baking with polenta before?
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