A gluten free cake that looks oh, so impressive, and is moist and flavourful.
View more of our Mother’s Day recipes here.
Polenta cake with crème fraîche, figs and honey
- 145g buttermilk
- 140g ricotta
- 180g polenta
- 150g almond flour
- 210g brown sugar
- 125ml (½ cup) olive oil
- 7,5ml (1½ tsp) baking powder
- 5ml (1 tsp) vanilla essence
- 3 large eggs
- zest of 1 grapefruit
- 125ml (½ cup) grapefruit juice
- 30ml (2 tbsp) lemon juice
- 60ml (4 tbsp) icing sugar
- 125g crème fraîche
- honey, to drizzle
- 160g figs, halved
- 30ml (2 tbsp) pistachios, finely chopped
- 15ml (1 tbsp) thyme leaves
Preheat the oven to 180°C. Grease a 22cm ring/bundt cake tin with non-stick cooking spray.
For the cake, place the buttermilk and ricotta in a food processor and blitz until smooth. Combine with the remaining ingredients and beat with an electric mixer, 1 minute. Transfer the mixture to the prepared cake tin and smooth the top. Bake, 40 – 45 minutes.
For the syrup, combine the grapefruit and lemon juice in a small saucepan with the icing sugar. Place over medium heat until the sugar has melted and the liquid is clear.
Prick the warm cake a few times with a cake tester or thin wooden skewer and pour the warm syrup over the cake. Allow to rest, 10 minutes, before unmoulding the cake onto a wire cooling rack. Allow to cool.
Once the cake has cooled down, spread the crème fraîche over the top of the cake. Add a good drizzle honey and arrange the figs on top. Scatter the pistachios over and add the thyme leaves.
The grapefruit zest and juice can be replaced with lemons or oranges, if desired.