Upside Down Citrus Polenta Cake

For the cake itself, I needed a batter that will commence of the kitchen appliance wet and downy, and that i aimed for gluten-free and vegetarian, since that's what most of you guys appear to fancy.

There was an oversized jar of mush in my buttery – there continually is, since my eight year previous may be a mush fiend – and that i had the concept to travel the corncake route.

I’m very happy I did, and also the cake was gone among each day as proof of its success. It’s sugared with dates, apple sauce and fruit crush, therefore nothing too sweet here.

The mellow sweetness and breakable texture of the cake combines rather well with the fragrant , bright notes of the blanket of citrus on prime.

i favor keeping the skin on the citrus slices, since its oils contribute beautiful, advanced notes to the flavor, however if you or your children aren't keen on a bit bitterness, you'll cut the skin off the slices.

INGREDIENTS
for the cake

• 1 cup non-GMO polenta
• 1 cup brown rice flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• sea salt
• zest of 2 organic oranges
• 10-12 soft Medjool dates - pitted and soaked in warm water for 10 minutes, soaking liquid reserved
• 1 cup freshly squeezed orange juice
• ⅓ cup apple sauce
• 2 tablespoons coconut oil, plus more for oiling the pan
• 1 tablespoon apple cider vinegar
• 2-3 oranges - sliced ½-inch thick (You can use a variety of different kinds for a more colorful presentation. I used navel, cara cara and blood oranges.)

Instructions :
Fоr thе full rесіре, Please Read here 
Sorry to make you click a link for the recipe, but know I’m grateful for you.

Share this post