Lemon and Polenta Cake. Citrónový koláčik s polentou.

 

 

Fancy having a wonderful piece of cake that´s light, refreshing, moist and totally amazing? Yes, please!

My body started begging me for fresh salads, raw vegetables, crunchy meals and refreshing lemony tastes. I guess I am done with the cold and dump winter weather. With this on my mind, I´ve created  really nice and light dessert made out of ground almonds and polenta with a beautiful lemon zing to it. I recommend serving this with a nice dollop of thick ´live´ yoghurt with some bluberries stirred through. Amazing.

Polenta or cornmeal is a coarse flour made out of dried corn/maize. Eating cornmeal benefits your body, believe it or not. It is high in iron, which benefits your blood. It is a great source of fibre, magnesium, calcium, also B vitamins. I am not talking about the popped corn you can pre-buy and put to the microwave and which you sprinkle with a huge amount of salt. I am talking about cooked corn or.. this cake! :)
Also, cornmeal is entirely gluten free, which is an amazing news for whoever is trying to cut down gluten or whoever simply has to do so.
In Italy, they could eat polenta any time of a day, that´s how much they love it over there. They cook it, mix it with some sun-dried tomatoes or peppers, they grill it, they bake with it. Oh, those clever italians! They really are able to bring the sun onto every plate.

Lemon and Polenta Cake

1/2 cup polenta (non GMO)
1 1/2 cup ground almonds
1/3 cup maple syrup
1/2 cup olive oil
2 happy eggs
2 beautiful and organic lemons (zest and juice)
1 tsp baking powder (make sure it´s gluten free if intolerant)
2 tbs poppy seeds (optional – gives it a nice crunch and a beautiful look!)

Beat together eggs and maple syrup until foamy and fluffy. Mix in olive oil and stir. Add in polenta, ground almonds, lemon zest and juice, baking powder and poppy seeds(if using). Mix beautifully and pour into a round pan lined with baking paper. The dough will be quite runny, but don´t you worry, you are fine.
Bake at 160°C for about 30 minutes until set and springy to touch. Make sure you won´t over bake the cake, you want it to be nice and moist.
Let cool, sprinkle with coconut flour and lemon zest and serve with a nice dollop of yoghurt and some blueberries sturred through. Happy snacking!

 

——–

Dali by ste si uzasny kusok kolaciku, ktory je lahky, osviezujuci, stavnaty a naozaj vyborny? Ano prosim!

Moje telo ma zacalo prosikat o cerstve salaty, surovu zeleninu, chrumkave jedla a osviezujuce citronove chute. Myslim, ze so zimou sa moje telo uz naozaj rozlucilo. S tymto na dusi, som sa rozhodla upiect lahucky a vyborny kolacik z mletych mandli, polenty a osviezujucej chute citronov. Odporucam tento kolacik podavat s lyzicou husteho ´ziveho´ jogurtu a s cucoriedkami. Uzasne.

Polenta alebo kukuricna muka je muka pomleta z vysusenej kukurice. Zaradenie kukurice do vaseho jedalne listka je zdraviu prospesne, nakolko je kukurica bohata na mineraly ako zinok, magnezium, zelezo (ktore je vyborne na podporu tvorby krviniek), fosforu, vapnika, vitaminov B. Takze, zacnite po troske maskrtit na kukurici, je pre vas len dobra! Nehovorim o pukancoch, ktore ste si prave spravili v mikrovlnke a posypali najmenej piatimi lyzicami soli :) .  Hovorim o varenej kukurici alebo..o tomto kolaci! :)

Taktiez, kukuricna muka je uplne bez lepku, takze je vhodna pre hocikoho, kto sa snazi obmedzit prijem lepku v potravinach alebo pre ludi, ktory lepok jednoducho obmedzit musia.
V Taliansku by taliani naozaj mohli konzumovat polentu od rana do vecera. Taliani ju uvaria, ochutia, primiesaju k nej susene paradjky alebo cerstvu papriku, griluju ju a dokonca z nej aj pecu. Mamma mia, ti taliani su ale spekulanti! Naozaj vedia, ako si doniest na tanier kusok slnka. :)

Citrónový koláč s polentou

1/2 salky polenty (nie GMO)
1 1/2 salky mletych mandli
1/3 salky javoroveho sirupu
1/2 salky kvalitneho olivoveho oleja
2 stastne vajicka
1 lyzicka prasku do peciva (uistite sa, ze je bez lepku a bez fosfatov)
2 krasne bio citrony (stava a kora)
2 lyzicide celeho maku (moze byt, nemusi – dodaju krasnu texturu a pekny vzhlad)

Vymiesajte spolu vajicka s javorovym sirupom do jemna a penita. Prilejte olej, riadne vymiesajte. Pridajte stavu a koru z citronov, polentu, mlete mandle, prasok do peciva a mak (ak pouzivame). Jemne premiesajte dokym sa cesto nespoji-bude pomerne riedke, nebojte sa, vsetko je v poriadku.
Vylejte do okruhlej formy, ktoru ste vylozili papierom na pecenie. Pecte pri 160°C asi 30 minut, dokym povrch kolacika nieje pekny pevny a pruzny na dotyk. Davajte pozor aby ste cesto neprepiekli, chcete mat kolacik pekne stavnaty.
Nechajte vychladnut, popraste kokosovou mukou, posypte cerstvo postruhanou citronovou korou a servirujte s lyzicou jogurtu a cucoriedkami. Pekne maskrtenie!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s