There is something so soothing about early morning baking. I don’t necessarily choose to bake at 6:30a, but when a workout and work have to happen before I can deliver & eat dessert, baking by necessity becomes an early morning activity. That being said, though, it’s a very meditative way to spend a morning, especially when it’s still dark outside.
Of course, then of course there’s that moment when you go to put socks on and somehow find some crystallized ginger stuck to your foot… um… no comment.
It also gives me a great sense of productivity to know I’ve created something before I even leave the house that day – and then add a workout and a highly productive work day and by 6p I feel extraordinary accomplished.
And THEN I get to eat cake! Ha. Win win, all around. Besides, coming back into my apartment after work, I’m greeted with a waft of OMG THIS CAKE SMELLS AMAZING – always a good sign.
This cake was well loved by both of us – it is definitely going on the to-make-again list – and I have high standards for that list! The cornmeal/polenta give it great texture – it’s a cross somewhere between cake and cornbread, in the best way possible. It’s amazing with ice cream for dessert, and equally so alongside eggs and kale for breakfast – see exhibit A below.
Besides that, just in case you needed proof as to how loved this cake was, see exhibit B:
No crumbs. One (large) slice left – that is after a stint of very productive yard work & leaf raking – that cake had NO chance.
I can’t believe it’s already November. What happened to October?! Happy autumn!
Apple Ginger Polenta Cake
Gluten free, refined sugar free, and dairy free. Lightly sweet, sort of like a cross between cake and cornbread – perfect for dessert (served with ice cream!) and breakfast alongside eggs and leafy green things. Yield: 1 8″ cake, serves… um… 2! Ha.
1 c almond meal
2/3 c yellow corn meal (I used medium grind)
2 tsp baking powder
1/3 c rice flour
Heaping 1/4 tsp sea salt
1/4 c extra virgin olive oil
1/6 c maple sugar
1/6 maple syrup
2 tsp vanilla
2 Granny Smith apples
1/3 c crystallized ginger chunks, chopped
Preheat the oven to 350, and line an 8″ cake pan with parchment paper, or do like I did and use strips of parchment paper for easy removal. Be sure to grease the pan first though to prevent any stockage.
In a large bowl, whisk the eggs with the maple sugar and maple syrup until soft and fluffy. Add in olive oil and vanilla. In a smaller bowl, whisk together almond flour, polenta, rice flour, and baking powder. Stir dry into wet. Cut one and a half apples into cubes and thinly slice remaining half. Add the apple cubes and chopped ginger and stir until just combined. Pour the cake batter into the prepared pan, and smooth it out a bit.
Arrange a few apple slices on top of the cake, sprinkle with a bit of maple (or coconut) sugar. Bake at 350F for 40 minutes. Check the cake after 35 minutes; mine was perfect at 40. If the top of the cake is browning too quickly during baking, you can always tent it with a sheet of tinfoil.
I stuck mine in the fridge for a few hours of storage, which didn’t hurt it at all. It keeps well on the counter overnight (covered with foil), and makes a ridiculously amazing addition to breakfast the next day!
Early morning mis en place…