Polenta cake with Peach compote

Cake

• 100 ml plant based milk
• 50 g vegan joghurt
• 75 ml olive oil (mild/fruity)
• 75 g sugar ((e.g. raw cane sugar, coconut blossom sugar))
• Zest of 1 Demeter lemon
• Juice of 1 Demeter lemon
• 1 Tbsp Flax flour (ground flax) (mixed with 3 tbsp water)
• 50 g ground almonds
• 50 g Polenta or semolina
• 100 g all purpose flour (or spelt)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp apple cider vinegar

Peach compote

• 500 g Demeter peaches
• 50 g raw cane sugar (or coconut blossom sugar)
• Juice of 1 Demeter lemon
• some vanilla
• elderflower (optional)

cake

1. Put the milk, yoghurt, olive oil, sugar and lemon zest and juice in a bowl and mix well
2. In a second bowl, mix the dry ingredients and add the wet ingredients
3. Finally stir in the apple cider vinegar, avoiding too much stirring, so that the dough remains fluffy
4. Grease a small tin with a diameter of 20 cm (or a tin with a diameter of 26 cm, then the cake will be flatter) and pour in the dough
5. Bake at 180 ° for about 30 minutes - do a stick test
6. Let cool down

Peach-compote

1. Wash and cut the peaches into eighths
2. Put the sugar in a pan and let it caramelize slowly
3. Add the peaches, deglaze with the lemon juice, add a little vanilla and possibly elderflower and let simmer for about 5-7 minutes
4. Serve the cake with vegan quark or cream and the peach compote