Easter Pear & Ginger Polenta Cake

Our head chef Adam shares of of his favourite cake to bake over the easter break….



450gm Almond meal

450gm Polenta

6tsp Gluten free baking powder

1.5tsp Baking soda

1/4tsp Salt

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.


Happy Easter!