I love this polenta and pumpkin cake for its exquisite lightness. This lightness (and the very soft texture) is obtained thanks to the eggs (just two) that must be beaten for at least five minutes. The melted chocolate, mixed in the mixture with the electric whisk, gives the dough a consistency similar to whipped cream. Without the chocolate glaze this cake is perfect for breakfast. With the chocolate glaze it becomes a delicious dessert for every occasion. The choice of flours (organic, stone ground and not refined) and unrefined sugars (coconut sugar, in this case), as I always suggest, is the key for tasty and healthy cakes.
Polenta and pumpkin cake: Ingredients
250 g (9 oz) whole wheat flour, sifted
50 g (2 oz) cornflour-cormeal, sifted
1 tsp organic baking powder
1 tsp ground cinnamon
150 g (5 oz) white vanilla organic chocolate
2 large organic free range eggs, at warm temperature
80 ml (3 oz) organic raw coconut sugar
Pinch of sea salt
50 ml (2 fl oz) mild extra virgin olive oil (or 100 g-3½ oz organic cold pressed sun flower oil)
50 ml (2 fl oz) brown rice milk (or other vegetable milk)
2 tbsp pumpkin, grated
100 g (3½ oz) dark chocolate, 70% , melted
1 tbsp mixed dried fruit, palm oil free
Polenta and pumpkin cake: Method
- Preheat the oven to 180° (350°/Gas 4).
- Mix the flours with baking powder and ground cinnamon.
- Melt the white chocolate in a bain-marie.
- In a bowl, beat the eggs with the coconut sugar and the pinch of salt.
- Add the oil, milk, pumpkin grated and mix well. Add the melted white chocolate and flour, little by little. You will have to get a very creamy and light mixture.
- Pour the mixture into a cake tin, lined with parchment paper and bake for 25 minutes.
- Once cooled, pour the melted dark chocolate and decorate with dried fruit to taste.