Easter Pear & Ginger Polenta Cake
Our head chef Adam shares of of his favourite cake to bake over the easter break….
450gm Almond meal
6tsp Gluten free baking powder
1.5tsp Baking soda
300ml Sunflower oil
600gm Coconut sugar
3 Lemon zest
2 pears, finely diced
750ml Soy milk
30gm Ginger, freshly grated
Preheat oven to 160.
Line a large baking tray with baking paper.
Place all dry ingredients in a large mixing bowl.
Place soy milk in a seperate large bowl. Add lemon zest and grate ginger to the soy milk and mix.
Whisk oil into the bowl containing the soy milk, lemon zest and ginger.
Combine the dry ingredients with the wet ingredients.
Fold in the diced pears.
Bake at 160 for 30mins or bake until a skewer come out clean.