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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!