My recipe today is a simple to make cake. It is a one bowl wonder. You don’t even need to stir. You can also choose which citrus fruit to use – Lemon or Orange…. or Lemange (one of both) 😉
This cake contains Polenta – a ground corn product. It is important here, due to the incidence of genetically modified corn on the market and the tendency for these crops to be sprayed with pesticides, to choose an organic product. Look in your local health food store.
On a side note, this story here details an experiment a farmer in the U.S.A. performed to find out if there was a difference between GM corn and organic corn – he put a single cob of each out for the squirrels to eat in order to observe which one the animals favoured…. he repeated the experiment 5 times and those clever squirrels picked the organic corn every time.
Here is some additional information regarding GMO foods in Australia specifically.
If you wish to learn more about genetically modified foods I encourage you to visit the website of M.A.D.G.E. here – ‘Mothers Are Demystifying Genetic Engineering’. They are a wonderful organisation and you can be kept up to date by signing up to receive digests via email.
Back to the recipe – Easy, Wheat-free & contains glorious POPPY SEEDS! I will write a bit about these magnificent seeds below under the recipe. Enjoy xxx
Lemon Orange Polenta Almond Poppy Cake
- 2 whole lemons OR oranges – boiled in a saucepan of water until soft (may take up to an hour) They are ready when a knife easily slides straight through…
- 140 grams of organic pure butter – softened and cut into 6 chunks
- 3 eggs
- 1 1/2 cups of coconut sugar
- 1 1/2 cups almond meal
- 1 cup organic polenta
- 1 tsp baking powder
- 1/3 cup poppy seeds
Set oven at 180 degrees celsius or 160 degrees celsius for fan-forced.
Line a 23 cm spring-form round cake pan with baking paper.
Get your food processor. Cut your cooked whole lemons and/or oranges in half and chuck them in, followed by all the other ingredients.
Put lid on food processor and let it do it’s thang! Use a spatula to much ingredients into the blades if it is struggling to mix then start it up again. Once all the ingredients are well mixed (no chunks) then pour mixture into prepared cake tin.
Cook in oven for approximately 40 to 50 minutes. Cake should be pretty light brown coloured on top and the edges of cake should appear to have pulled away from side of cake pan.
Leave to cool in cake pan, then store in a cake tin in the fridge. Should store for a week.
POPPY SEED FACTOIDS…
These little seeds pack a nutritional punch – just 2 tablespoons of poppy seeds contains the same amount of calcium as a glass of milk!
Poppy seeds not only contain excellent levels of dietary fibre, but they also boast a great amounts of oleic acid and linoleic acid – In summary: all the stuff needed to lower LDL cholesterol.
B vitamin one-stop-shop: Poppy seeds contain thiamin, pantothenic acid, pyridoxine, riboflavin, niacin, and folic acid. Boom.
It is rumoured that consuming too many poppy seeds can cause a person to fail an opiate drug test… This link here will take you to watch the Myth busters prove this to be TRUE!