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Gluten Free Polenta Cake with Spiced Plum Conserves
Serves: 8 to 10
- For the Gluten Free Polenta Cake:
- 1/2 cup Wild Oats Organic Unsalted Butter, softened
- 1 cup sugar
- 2 Wild Oats Large Eggs, beaten
- 1/2 cup ricotta cheese
- 1 cup almonds, ground
- 2 teaspoons vanilla extract
- Zest and juice of two organic oranges
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dry polenta
- For the Spiced Plum Conserves:
- 1 pound plums, pitted and chopped into bite-size pieces
- 1/2 cup golden raisins
- Zest and juice of one organic orange
- 2 teaspoons cinnamon, ground
- 1/2 teaspoon nutmeg, freshly grated
- 1 cup sugar
- 1/2 cup walnuts, chopped
FOR THE GLUTEN FREE POLENTA CAKE:
Preheat oven to 375 degrees F. Lightly grease or butter a 9-inch springform pan.
In a large bowl, beat the butter until light and creamy. Add sugar and beat until fluffy.
Add eggs, one at a time, mixing well after each addition.
Mix in ricotta, almonds, vanilla, orange juice and zest. Mix baking powder and salt with polenta and fold into batter. Pour into pan and bake for 35 minutes.
Remove from oven and allow to cool. Cut into wedges and serve topped with spiced plum conserves and crème fraiche.
FOR THE SPICED PLUM CONSERVES:
Place ingredients in a heavy-bottomed saucepan. Mix well, and bring to a boil. Turn heat to a simmer, cover and cook for 30 minutes, stirring occasionally. Serve warm over polenta cake.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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