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Polenta cake with caramelized peaches
A fluffy, vegan polenta cake with a peach compote topping.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course:
Cake, Dessert, Kuchen, Süsses
Keyword:
Kompott, Kuchen, Olivenöl, Pfirsich, Polenta, Vegan
Servings:
1
cake
Author:
Verena Frei
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