Coffee & Sweets
Healthy Polenta Cake With Raspberries and Almonds
Polenta is an excellent and healthy food that belongs to the group of gluten-free cereals. It is rich in beta-carotene as well as other vitamins and minerals.
Polenta is a very good source of vitamin B1 that strengthens the immune system and helps the body convert food into energy and deal with stress more easily. Also, this food belongs to the group of low-calorie foods, it contains only 44 kcal in a portion of 60 g. This makes it great for people who want to lose weight fast and easy.
Unlike most cereals, polenta does not contain gluten and is a great choice if you are allergic to this protein.
Although we are used to consuming this food in a salty version, I offer you a recipe on how to prepare an interesting, healthy and quick polenta cake with raspberries and almonds.
Trust me, this cake is so moist and vibrant and it will for sure satisfy your sweet tooth and will impress everyone who tries it!
Healthy Polenta Cake With Raspberries and Almonds
Ingredients
- 1 cup Polenta
- 1 1/4 cup sliced almonds
- 1/2 cup raspberries (you can substitute any berries of choice)
- 1/2 tsp vanilla extract
- 1/2 cup coconut oil (or butter)
- 2 tbsp honey
- 1 tsp baking powder
- raspberry jam (optional, for topping)
Instructions
- Preheat oven to 350 degrees F.
- Place the coconut oil (or butter), and honey in a bowl and mix well with a mixer until you get a homogeneous mixture.
- Add the eggs, vanilla and mix well to combine.
- In another bowl add the polenta, sliced almonds, and baking powder and stir.
- Combine the two mixtures into one, stir nicely to combine and transfer it to a baking pan that has previously been lined with parchment paper. Add the raspberries on top.
- Bake for about 25 minutes. Let it cool for 10-15 minutes and spread some raspberry jam on top (optional). Let it sit in the fridge for at least an hour. Enjoy!
What do you think of this easy polenta cake? I’d love to hear your thoughts!
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