Bank Holiday weekends are all about chilling out, (hopefully) enjoying some nice weather, seeing friends and family, letting your hair down a bit and making the most of an extra day off… It’s the last one of the summer so in true #IndulgingInnocently style, here’s a delicious late summer recipe to make if you’ve got people round or fancy a slice of (healthy) cake in the garden. Gluten-free, dairy-free and free from refined sugars, it makes the perfect treat with a cup of coffee/tea or a cheeky G&T!
- ¾ cup polenta
- 1 cup gluten-free flour (I used Dove’s Farm)
- ¼ cup ground almonds
- 1 teaspoon baking powder
- ⅓ cup coconut sugar (I used The Coconut Company)
- 2 eggs (The Happy Egg Co.)
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted (I used Lucy Bee)
- 4 tablespoons Sweet Freedom fruit syrup
- Zest and juice of 2 oranges
- Fresh strawberries, halved
- Flaked almonds
- Preheat the oven to 180 degrees C and lightly grease and line a 20cm cake tin with greaseproof paper.
- In a large bowl mix together the polenta, flour, ground almonds and baking powder. Stir in the orange zest.
- Whisk together the eggs with the coconut sugar, almond and vanilla extracts until frothy.
- Pour this into the dry ingredients along with the melted coconut oil, 3 tablespoons of the Sweet Freedom and orange juice. Gently fold in to incorporate.
- Spoon the mixture out into the prepared tin, then arrange the strawberry halves on top to cover in a single layer. Drizzle over the remaining Sweet Freedom.
- Scatter over the almonds then bake for about 30 minutes in total, covering halfway through, until firm and golden.
- Leave to cool then gently remove. Slice up, serve and enjoy!
Keep any leftovers in an airtight container in the fridge for up to 3 days.