Polenta Cake with Apples and Cherry Compote
Moist and magnificent, this perfectly sweet polenta-apple cake is a real crowd-pleaser. Dried polenta is the star ingredient, adding an earthy tender quality to the cake that perfectly pairs with the sweet flavor of sliced apple. Note: To make this gluten-free be sure to use certified gluten-free oats. One fan raves: “I love this polenta cake and make it all the time.” For more delicious polenta recipes, check out our Polenta 101 Guide.
Applesauce and polenta form the base of this naturally sweet and perfectly moist vegan cake, which makes a gorgeous addition to any Thanksgiving or holiday spread. A homemade cherry compote with autumnal spices adds extra sweetness and a hint of tanginess. This recipe is gluten-free if you use gluten-free oat flour, and can be baked up to two days in advance. The cake tastes best served warm: If you make it ahead of time, place it on an oven-safe platter and warm in a 350°F oven for about 20 minutes.
INGREDIENTS
- 1½ cups frozen cherries
- 2 cups unsweetened applesauce
- 1 tablespoon ground cinnamon
- 2 whole star anise (optional)
- 1 pinch ground cloves
- 1 cup dry polenta
- 1 cup unsweetened, unflavored plant-based milk
- ½ cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure vanilla extract
- ½ cup oat flour
- ¼ cup almond flour
- 1 tablespoon arrowroot powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 medium unpeeled apples
INSTRUCTIONS
- Make Cherry Compote: In a small saucepan combine cherries, 1 cup of the applesauce, the cinnamon, star anise (if using), cloves, and 1 cup water. mix well. Cook over medium-low about 20 minutes or until thick and syrupy, stirring occasionally. Remove from heat; discard star anise. Use a potato masher to crush cherries to a pulp. Cool and chill until ready to serve.
- In a large mixing bowl stir together the remaining 1 cup applesauce, the polenta, plant milk, maple syrup, vinegar, and vanilla. Let stand 20 minutes. In a small bowl whisk together the next five ingredients (through baking soda).
- Preheat oven to 375°F. Line a 9-inch round cake pan with parchment paper.
- Core apples and slice into ¼-inch-thick wedges. Arrange apple slices in rows or a spiral pattern in the cake pan, working from the center outward to completely cover the base of pan.
- Add the flour mixture to the milk mixture, stirring well. Pour batter over apples, spreading evenly.
- Bake about 1 hour or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan at least 30 minutes. Invert onto a serving platter. Serve warm with Cherry Compote.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/corn-recipes-all-plant-based-vegan/
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