Tart with soft cream vegan lemon and berries
10 recipes
polenta cake with lemon and cranberries
ingredients
servings
8
Icing sugar
1 spoon
Lemon juice
20 grams
Olive oil
35 grams
Rice milk
35 grams
Soy yogurt
125 grams
Lemon peel
2 teaspoons
Sodium bicarbonate
1 pinch
Baking powder for desserts
8 grams
Cornflour
25 grams
Brown sugar
80 grams
Yellow corn flour
90 grams
Blueberries
100 grams
Rice flour
110 grams
Desserts from Italy
polenta cake with lemon and cranberries
polenta cake with lemon and cranberries
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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.
preparation
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.
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.
step 3
Then add the liquid dry ingredients and lemon zest and mix everything. It must become a homogeneous and thick.
step 4
Stir in the cranberries and stir carefully so as not to crush them.
step 5
Pour the dough into a 20x16 cm rectangular pan, already buttered, distributing the mixture in a uniform manner.
step 6
Bake in oven preheated to 180º in a static mode, for 30 min., Making the toothpick test to check cooking inside.
step 7
Once past the time, baked the cake and let it cool, then sprinkle with powdered sugar.
