Pear, Almond and Mincemeat Polenta Cake Recipe (Gluten-Free)

Butter or oil spray for the pan

150ml light olive oil or rapeseed oil (organic)

100g dark brown or muscovado sugar 1 heaped tbsp (divided use)

3 medium organic eggs or 3 “chia eggs” for vegan version

100g ground almonds (lightly toasted and then blitzed in a powerful blender is best for flavour and texture, but bought is fine of course)

100g polenta (fine or coarse)

75g gluten-free flour blend (like Doves or Bob’s Red Mill) or plain/AP flour

1 & ½ tsp baking powder

½ tsp fine salt

1 tsp vanilla extract

½ tsp almond extract (optional)

3 small firm pears, small dice (divided use)

5 rounded tbsp mincemeat (bought or homemade) - more to taste

1 tbsp butter or coconut oil

Palmful of dried cranberries

Palmful of flaked almonds, plus about 3 tbsp toasted flaked almonds to decorate and add contrast of texture

You will need: stand mixer, food processor or electric beaters; mixing bowl if using beaters; bundt type tin or 9 inch square cake tin; small saucepan

Directions at kelliesfoodtoglow.com

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