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Raspberry & Apricot Polenta Cake

Raspberry & Apricot Polenta Cake

This cake is deliciously fruity and moist. The polenta and corn oil give it a rich yellow colour and combined with the ground almonds, a satisfying grainy texture.

Serves 8

Ingredients

For the glaze:

Method

  1. Preheat oven to 180°C/Gas Mark 4/350°F.
  2. In a medium bowl, whisk together the flaxseed and water until thick and creamy. Add 2 tbsp of the ground almonds to thicken further, then the fruit puree, dried apricots, oil and syrup.
  3. Sieve the polenta, brown rice flour and remaining ground almonds into a large mixing bowl. Mix in the baking powder.
  4. Add the mixture from Step 2 to the dry ingredients and combine well with a wooden spoon.
  5. Carefully fold in the fresh apricots and half the raspberries.
  6. Spread the mixture into a pre-oiled 225g (1/2 lb) loaf tin, smoothing the top with a wet spatula. Sprinkle the remaining raspberries on top and gently press into the mixture.
  7. Bake for 40-45 minutes or until the top is golden and an inserted skewer comes out clean. Leave to cool in the tin on a wire cooling rack.
  8. Prepare the glaze by heating the fruit spread with the apple juice in a small saucepan until thick and bubbling.
  9. Brush a generous coat of the glaze over the top of the cake while still hot and the remaining once the cake has come out of the tin.
  10. Serve with your favourites Clearspring fruit puree or home-made vegan custard, cutting into thick slices to avoid crumbling.

Chef

Junko Maria Furugori

Junko has a passion for cookery that goes back to her childhood days in Japan. Growing up close to her grandparents who enjoyed both traditional Japanese cookery and Western foods, while at home her Spanish mother created her own version of fusion cooking, she quickly developed a curiosity for experimentation in the kitchen.

A love for all things food-related turned to a focus on the healing power of plant-based wholefoods during a spell of ill health in her early 20s. Through personal study, encountering Okido Yoga and working at Clearspring opened the doors to the world of organic and macrobiotic foods.

Since then she has studied with Bob Lloyd, Setsuko Dawson, Kiyoko Onishi and Montse Bradford and holds a teaching diploma in natural nutrition and energetic cookery. Currently combining her holistic health practice with working in the kitchen of bhuti, a wellness centre in Richmond, she wants to spread the joy and benefits of simple, healthy and delicious everyday cooking using high quality ingredients that are kind to both people and planet.

For more information visit: www.eighthelementhealing.com