Sunday, September 18, 2011

That time of the year again….Fig Cornmeal Cake(AKA Polenta Cake) (Gluten-Free)

Every fall, I have to remind myself to get black figs at Whole Foods Market, so I can make a fig cornmeal/polenta cake.

Normally, I just buy 1 carton, Thursday I bought two without thinking. So, I added a few more figs to this version of my Fig Cornmeal Cake. 

This is a once a year treat, so I do not skimp on the ingredients.  I accidently picked up part-skim ricotta cheese instead of full-fat, so I improvised from the first  Gluten-Free Fig Cornmeal Cake (AKA Polenta Cake). A little more ricotta  and buttery spread was added to make up for the missing fat.

Fig Polenta Cake - just out of oven B


Gluten-Free Fig Cornmeal Cake II


Ingredients
Wet ingredients
1/3 cup Buttery Spread  + 1 tbsp (used Earth Balance)
1/4 cup   Honey 
1/2 cup Turbinado or Demerara sugar 
2 large eggs
3/4 cup part-skim ricotta cheese
2 tsps vanilla extract
1/2 cup orange juice 
Dry ingredients1 cup yellow cornmeal
1/4 cup Coconut Flour Blend (purchased)
1/2 cup almond flour (almond meal)
1 1/2 tsp baking powder
1/4 tsp sea salt
Add- in8 to10 black figs, sliced (about 10)
2 Tbsp Turbinado or Demerara sugar, for topping
 
Procedures
  • Preheat oven to 350°F. Lightly oil a 10-inch cast iron skillet.
  • In a large bowl, beat all Wet Ingredients until creamy.
  • Whisk all Dry Ingredients together and fold into batter.
Fig Polenta Cake - ready to mix B



Fig Polenta Cake - mixed B
  • Pour about 2/3 of batter into prepared skillet. Top with the halved figs. If they are large, slice into 3 pieces. 
Fig Polenta Cake - figs added B

  • Spread remainder of batter over and spread to cover figs.  Sprinkle the Turbinado sugar over the top.
Fig Polenta Cake - ready for oven B
  • Bake 35 to 40 minutes or until lightly browned.
  • Remove from oven and allow  to cool. Cut into wedges and serve plain or with honey or whipped cream..
Fig Polenta Cake - served  B

Fig Polenta Cake - a closer look B
Servings: 12


Nutrition Facts as prepared
Nutrition (per wedge): 277 calories, 11.1g total fat, 3.7g monounsaturated fat, 1.1g polyunsaturated fat, 5.2g saturated fat,56.6mg cholesterol, 42.6g carbohydrates, 3.4g fiber, 39.2g net carbohydrates, 28.8g sugar, 2.9g fructose,  110.3mg sodium, 276mg potassium, 5.2g protein, 127.5mg calcium, 1.1mg iron.


And, it was worth waiting for…Embarrassed smile
I may attempt to dehydrate or use the remainder in muffins, because I don’t really like the sweet taste of fresh figs.
Figs  B

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