Apple polenta cake

Name: Apple polenta cake
Ingredients: 1 South African Pink Lady or Granny Smith apple, peeled, cored and chopped; 150g (5½oz) butter, at room temperature; 150g (5½oz) caster sugar; 3 large free-range eggs, beaten; 1 tsp vanilla extract; 150g (5½oz) polenta (cornmeal); a pinch of salt; 200g (7oz) ground almonds; 1 tsp gluten-free baking powder ((most are gluten free)); finely grated zest and juice of 1 lemon; finely shredded zest and juice of 1 lemon; 40g (1½oz) icing sugar; 1 South African Pink Lady or Granny Smith apple, cored and thinly sliced; crème fraîche, to serve

We love the flavours and colours that make up this elegant bake from South African Fruit. It's a great addition to any dessert spread.

Brought to you by Beautiful Country Beautiful Fruit

Serve up a delight with this simple yet beautiful polenta cake!

We love the flavours and colours that make up this elegant bake from South African Fruit. Light, zesty and topped with fresh fruit, it's a great addition to any dessert spread.

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Servings

Ingredients

For the cake

1 South African Pink Lady or Granny Smith apple, peeled, cored and chopped
150g (5½oz) butter, at room temperature
150g (5½oz) caster sugar
3 large free-range eggs, beaten
1 tsp vanilla extract
150g (5½oz) polenta (cornmeal)
a pinch of salt
200g (7oz) ground almonds
1 tsp gluten-free baking powder ((most are gluten free))
finely grated zest and juice of 1 lemon

For the topping

finely shredded zest and juice of 1 lemon
40g (1½oz) icing sugar
1 South African Pink Lady or Granny Smith apple, cored and thinly sliced
crème fraîche, to serve

Instructions

Cook the chopped apple in a small amount of water for 5-6 minutes, until tender. Drain and cool. Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm (8in) round cake tin.

Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Fold in the vanilla, polenta, salt, ground almonds and baking powder. Stir in the lemon zest, lemon juice and cooled apples.

Transfer the mixture to the cake tin and level the top. Bake for 40-45 minutes until set and golden. Cool for 20 minutes in the tin, then turn out carefully and cool completely. Remove the lining paper.

Heat the lemon zest and juice with 4 tbsp water and the icing sugar. Add the apple slices and simmer for 4-5 minutes. Spoon over the cake and cool. Serve with crème fraîche.