Ingredients
Serves: 6
- 2 teaspoons rum
- 2 tablespoons raisins
- 170g fine polenta (cornmeal)
- 2 tablespoons caster sugar, plus extra for sprinkling
- 1 pinch salt
- 1 teaspoon bicarbonate of soda
- 250ml water
- 1 egg
- 1 large apple
- 1 tablespoon cold butter
Method
Prep:10min ›
Cook:35min ›
Extra time:5min soaking ›
Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease a 20cm square baking tin.
- In a bowl combine rum with raisins and let soak for about 5 minutes.
- In a bowl, mix the polenta, sugar, salt and bicarbonate of soda then add the water and egg and stir vigorously until well combined. Stir in raisins and rum and spoon mixture into the prepared baking tin.
- Quarter the apple, core and slice into thin wedges. Layer on top of the cake mixture and dot with cold butter. Sprinkle with some extra sugar.
- Bake in the preheated oven for 35 to 40 minutes until a skewer inserted into the centre comes out clean.
Tip
To ensure that this cake is gluten free, read labels to ensure that no ingredients contain gluten additives.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
This was horrible I'm sorry to say! The mixture was watery so you couldn't put apple slices on top but I decided to just bake it and see how it turned out. It smelled a bit funny and tasted even worse. Very disappointing as I wanted to make a cake my coeliac niece could eat and had to just bin it! - 27 Mar 2016
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