Apple Polenta Slice

This is an excellent sweet cake slice in its own right but if you happen to be wheat sensitive or coeliac then this is a brilliant treat for you. Its a little bit more expensive than my other recipe ideas mainly due to the ground almonds but well worth the extra expense.

100g polenta (free flowing, not the ready made block kind)
100g castor sugar
2 baking apples (stewed and puréed with as little water as possible)
50g ground almonds
75g butter
2 eggs
2 teaspoons baking powder (gluten free if required)
A few flaked almonds for decoration


Its important to have everything at room temperature before you begin in order to gain the maximum lift and for a good texture. Its a good idea to also have the apple cooled to room temperature too, this will prevent the eggs from starting to cook before the cake goes in the oven.
Mix together in a bowl the polenta, ground almonds, sugar and baking powder. Then add the softened butter and the eggs. Mix well until all ingredients are combined, now add the apple purée and mix again.
Prepare a baking tin, victoria sandwich or square tin approximately 20cm/8" square by greasing well and lining the base with greaseproof paper/baking parchment.
Pour the cake batter into the tin  and scatter the flaked almonds across the surface. Place in the centre of a preheated oven (180 degrees C) for approximately 30 minutes.
When browned and springy when gently pressed, its done. Leave to cool in the tin for 10/15 minutes then turn onto a wire rack. When cooled thoroughly cut into rectangular slices.

Delicious with a cup of tea and feet up!