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The Green Parent

By The Green Parent

30th April 2021

This vibrantly coloured, zesty cake is free of refined sugar, which allows the flavours of the grapefruit to shine through says Emily Jonzen. Serve warm with a dollop of creme fraiche for a springtime indulgence!

The Green Parent

By The Green Parent

30th April 2021

The Green Parent

By The Green Parent

30th April 2021

Vegetarian, Gluten-Free, Dairy-Free. Cuts into 12 slices

  • 200g ground almonds
  • 125g polenta
  • 125g golden caster sugar
  • 2 teaspoons ground turmeric
  • 1½ teaspoons gluten-free baking powder
  • 110ml fruity olive oil
  • 3 large eggs
  • Finely grated zest of 2 red grapefruit and juice of 1
  • Pinch of salt
  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease a 20cm-diameter round cake tin and line the base with greaseproof or waxed paper.
  2. Pour all of the ingredients into a large mixing bowl and use an electric hand whisk to beat until smooth. You can also do this in a food-processor.
  3. Pour the mixture into the prepared tin and bake for 50 minutes to an hour, until the cake is golden, well risen and a skewer inserted into the centre comes out clean.
  4. Leave to cool in the tin for 20 minutes, before turning out onto a wire rack to cool completely.

This cake is delicious served warm with a dollop of crème fraiche and a spring of thyme.

MORE INSPIRATION

READ The Goodness of Ginger and Turmeric by Emily Jonzen (Kyle Books)
FOLLOW instagram.com/emilyjonzenfood

More great recipes can be found in The Green Parent magazine.

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