It has been a rather grey and wet few days here, Autumn is coming in fast now, and the trees are being blown naked as each day passes
As I had my granddaughter here for the day, we decided to bake a cake…
However as it was a few days before payday, and the cupboards were looking rather bare, had to be a make do kinda cake…we seemed to have a run of baking and cooking the last few weeks and well stocks seem very low.
So what was on hand…
and Gluten Free Baking Powder
A small amount of granular sugar and a small amount of soft brown sugar .. However I did have half a jar of honey.
And very yummy honey it is -and from a local producer, the Sheffield Honey Company
Sadly no lemons or oranges left.
But I did have some windfall apples left from when I made my Rose hip Jelly ,
and of course cinnamon.
A quick search of the cupboard and had a new unused tub of cocoa,
And as always some butter in the fridge
So what we decided to do was – of course make a Chocolate, Apple and Cinnamon Polenta cake.. . with the added Vanilla Liquor to give it that kick.
You know what we had as ingredients – but here is a list of what you should have
- 250g unsalted butter – tick
- 250g golden caster sugar – ok didn’t have 250g of golden castor sugar so made it up to that with the granulated sugar and the honey
- 4 large eggs – tick
- 140g polenta – tick
- 200g plain flour – Gluten Free Flour for me – tick – also two large tablespoons of Cocoa
- 2 tsp baking powder – tick
1. Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment.
2. Cream the butter and sugar[s] & honey together until light and fluffy. I use my mixer, as that gets it far more fluffy than I can.
3 Crack the eggs and separate them…. make sure you have a very clean grease free bowl for the whites. No whip the yolks together in one bowl and then whisk the whites together till the form stiff peaks. Put the whites to one side for a few mins.
4. Add the eggs a little at a time and beat with your mixer.
5. Sieve the flour, baking powder and cocoa into the mix and fold in.
6. Grate 2 medium apples, skins and all, and add them to the mix.
7. Add the vanilla liqueur, (as much as you feel it needs- Gluten Free cakes do need more moisture that normal cakes, but you don’t want it wet!) and gently stir into the mixture – you have added the air and folded in the flour you don’t want to break it down now.
8. Now fold in the egg whites….. gently until they mixture is all chocolate brown, making sure you can’t see any white.
9. Transfer the mixture to the prepared tin, spread evenly. Put it on a middle shelf and cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
Now if it was for adults only, you could warm up some more of the Vanilla liqueur (or even Calvados if you have it) and some icing sugar to make a syrup and then drizzle over the cake as it is cooling- However, as it was for my granddaughter too, we decided not to do that.
This is a Gluten Free cake and as such does dry out quicker than normal cakes, so make sure you wrap it up well.
I suggest you could pop some of the Roshehip Jelly (I made earlier) on it, or you can have it with ice cream and fresh fruit if that takes your fancy, if it starts to go dry.. though cake really doesn’t last that long in this house…
I hope you enjoy it what ever you decided to do…
From Sonnet 73- William Shakespeare (1609)
©2011 Shullie H Porter. All Rights Reserved.*