Tarte tatin polenta cake (Kopie)
This is an especially virtuous cake not only is it gluten free but also devoid of refined sugars, though you would never guess. Should the idea of a treat being so wholesome offend, then simply exchange my fruit sugar for caster/ superfine.
Serves 6
Apple base
50g / 1/2 stick unsalted butter
110g / 1/2 cup fruit sugar (I like Fruisana)
2 granny smith apples, washed and quartered
Polenta cake
225g / 2 sticks unsalted butter
225g / 1 cup fruit sugar
225g / 1 3/4 cup ground almonds
1 tsp vanilla extract
3 large eggs
2 unwaxed lemons, juice and zest of
110g / 3/4 cup polenta (I like Valsugana)
1/2 tsp baking powder
fine sea salt, pinch of
Preheat the oven to 160°C / 320°F.
Line a 23cm / 9 inch loose base deep, round cake tin with grease proof paper as follows. Draw around the base of the tin, roughly add an extra inch and cut out (if using a 9 inch tin, this should be an 11 inch diameter circle.) To fit the paper to the bottom of the tin, cut a fringe around the circle, allowing one inch for each chunk and cut in as far as the original circle of the base of the tin. To create the greaseproof paper strip for the sides of the cake tin, cut out a strip 2 3/4 inches wide (or the equivalent height of the tin) and 30 inches long (this is the circumference of the 9 inch tin plus a piece to overlap.) Grease the tin with a little butter and put the paper strip round the inner side of the cake tin. Push the circular paper to the bottom of the cake tin allowing the fringe to overlap up the sides, then grease over the paper.
To make the caramelised apple base, beat the butter and sugar till pale and fluffy, and spread on the base of the tin. Slice the apples and arrange over the sugar and butter base.
In a large bowl, beat the butter and sugar for the polenta cake until thoroughly combined. Stir into the butter the ground almonds and vanilla extract before thoroughly beating in the eggs. Finally fold in the remaining ingredients and gently spread over the apple base in the cake tin. Place the cake tin on a tin tray to catch any butter that leaks out of the bottom whilst cooking and bake in the centre of the oven for 1 hour and 10 minutes or until a skewer comes out clean. Once cooked, leave the cake to cool before turning the cake out with the caramelised apples on top. Serve warm or cold with yogurt or cream.
http://www.nancyparkerentertaining.co.uk/articles/tarte-tatin-polenta-cake
Serves 6
Apple base
50g / 1/2 stick unsalted butter
110g / 1/2 cup fruit sugar (I like Fruisana)
2 granny smith apples, washed and quartered
Polenta cake
225g / 2 sticks unsalted butter
225g / 1 cup fruit sugar
225g / 1 3/4 cup ground almonds
1 tsp vanilla extract
3 large eggs
2 unwaxed lemons, juice and zest of
110g / 3/4 cup polenta (I like Valsugana)
1/2 tsp baking powder
fine sea salt, pinch of
Preheat the oven to 160°C / 320°F.
Line a 23cm / 9 inch loose base deep, round cake tin with grease proof paper as follows. Draw around the base of the tin, roughly add an extra inch and cut out (if using a 9 inch tin, this should be an 11 inch diameter circle.) To fit the paper to the bottom of the tin, cut a fringe around the circle, allowing one inch for each chunk and cut in as far as the original circle of the base of the tin. To create the greaseproof paper strip for the sides of the cake tin, cut out a strip 2 3/4 inches wide (or the equivalent height of the tin) and 30 inches long (this is the circumference of the 9 inch tin plus a piece to overlap.) Grease the tin with a little butter and put the paper strip round the inner side of the cake tin. Push the circular paper to the bottom of the cake tin allowing the fringe to overlap up the sides, then grease over the paper.
To make the caramelised apple base, beat the butter and sugar till pale and fluffy, and spread on the base of the tin. Slice the apples and arrange over the sugar and butter base.
In a large bowl, beat the butter and sugar for the polenta cake until thoroughly combined. Stir into the butter the ground almonds and vanilla extract before thoroughly beating in the eggs. Finally fold in the remaining ingredients and gently spread over the apple base in the cake tin. Place the cake tin on a tin tray to catch any butter that leaks out of the bottom whilst cooking and bake in the centre of the oven for 1 hour and 10 minutes or until a skewer comes out clean. Once cooked, leave the cake to cool before turning the cake out with the caramelised apples on top. Serve warm or cold with yogurt or cream.
http://www.nancyparkerentertaining.co.uk/articles/tarte-tatin-polenta-cake
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