Polenta cake with caramelized peaches
A fluffy, vegan polenta cake with a peach compote topping.
Servings: 1 cake
Equipment
- Baking oven
Ingredients
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
Instructions
cake
- Put the milk, yoghurt, olive oil, sugar and lemon zest and juice in a bowl and mix well
- In a second bowl, mix the dry ingredients and add the wet ingredients
- Finally stir in the apple cider vinegar, avoiding too much stirring, so that the dough remains fluffy
- 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
- Bake at 180 ° for about 30 minutes - do a stick test
- Let cool down
Peach-compote
- Wash and cut the peaches into eighths
- Put the sugar in a pan and let it caramelize slowly
- Add the peaches, deglaze with the lemon juice, add a little vanilla and possibly elderflower and let simmer for about 5-7 minutes
- Serve the cake with vegan quark or cream and the peach compote