What can you do with the polenta that was left over and the raspberries that were not used? Cake, without a doubt! However, this is not just any cake; rather, it is a cake made in a pan. Because skillets = summer.
This cake is vegan and baked with coconut oil; the only animal products used were the tiny amount of butter I used to grease the pan.
In addition to the sweetness that comes from the raspberries themselves, it is naturally sweetened with maple syrup. (it’s important to mention that you can use coconut oil to lubricate your pan).
Food: Raspberry Polenta Cake (Source: Delicious Magazine)This is a (tinier) variation of the peach cake that I cooked over the previous summer. In my pan which is 10 inches in diameter, this cake only yields 4 servings, but if you have a larger skillet and more people to serve, you may double the recipe.
My personal preference is to eat it warm, right from the oven, with melted ice cream on top. Despite this, the remaining slices made a delectable brunch the following day (even without the ice cream), which was a plus.
Oh, and it should go without saying that you may use whichever fruit you prefer as a garnish for this dish.
Raspberry Polenta Cake
| Serves: 4 slices |
Ingredients
- ½ cup all-purpose flour
- ½ cup finely ground polenta
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup almond milk
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- ½ cup raspberries
- optional: a few drops of lemon oil, vanilla, and/or a pinch of cinnamon
- more coconut oil or butter to grease the skillet
Instructions
Food: Raspberry Polenta Cake (Source: Delicious Magazine)- Put a cast iron skillet that is 8 or 10 inches in diameter into your oven and preheat it to 350 degrees Fahrenheit. (the pan depicted is ten inches in diameter)
- Combine your dry ingredients.
- Your wet components should be mixed in a separate basin using a hand whisk.
- Combine the two and whisk them together until everything is evenly distributed, but be careful not to overmix.
- After removing the heated skillet from the oven, prepare the pan by greasing it with a little amount of butter, coconut oil, or vegan butter, and then add the batter. After topping with raspberries, place the dish in the oven for approximately 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow it to gently cool, and serve it hot with ice cream.
Notes
- You can double the recipe if you use a skillet that is at least 12 inches in diameter. (The amount of time needed to bake the cake may change based on the size of the skillet you use and the amount of batter used.)
- To make it whole grain, you can substitute whole wheat pastry flour for all-purpose flour in the recipe.
- Make it gluten-free: Make use of gluten-free oat flour or a gluten-free baking mix designed for a variety of purposes, such as Pamela’s.