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polenta cake with lemon and cranberries

ingredients

servings

8

Icing sugar

1 spoon

Lemon juice

20 oz

Olive oil

35 oz

Rice milk

35 oz

Soy yogurt

125 oz

Lemon peel

2 teaspoons

Sodium bicarbonate

1 pinch

Baking powder for desserts

8 oz

Cornflour

25 oz

Brown sugar

80 oz

Yellow corn flour

90 oz

Blueberries

100 oz

Rice flour

110 oz

Desserts from Italy

polenta cake with lemon and cranberries

polenta cake with lemon and cranberries

vegan source of D vitamins

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

polenta cake with lemon and cranberries

A truly delicious result: a soft cake, a bit grainy because of polenta and fragrant with lemons, not forget the blueberries that go perfectly with everything else. I must say that you let eat. Easy, fast and served with a ball of ice cream or vanilla cream is really good.

polenta cake with lemon and cranberries step 1

step 1

In a mixing bowl combine the rice flour, corn, cornstarch, baking powder and baking soda all sifted previously. Then add sugar and mix.

polenta cake with lemon and cranberries step 2

step 2

A part of the yogurt mix, the oil, the lemon and lemon juice until when you will get a smooth and homogeneous mixture.

polenta cake with lemon and cranberries step 3

step 3

Then add the liquid dry ingredients and lemon zest and mix everything. It must become a homogeneous and thick.

polenta cake with lemon and cranberries step 4

step 4

Stir in the cranberries and stir carefully so as not to crush them.

polenta cake with lemon and cranberries step 5

step 5

Pour the dough into a 20x16 cm rectangular pan, already buttered, distributing the mixture in a uniform manner.

polenta cake with lemon and cranberries step 6

step 6

Bake in oven preheated to 180º in a static mode, for 30 min., Making the toothpick test to check cooking inside.

polenta cake with lemon and cranberries step 7

step 7

Once past the time, baked the cake and let it cool, then sprinkle with powdered sugar.

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