For some reason I always seem to end up with way too many mandarins this time of year. This year I got gifted a huge batch of home grown mandarins so now my fruit draw is completely over flowing. Although I do like snacking on them , I simply have too many ! It’s not a good problem to have because I really struggle knowing what to do with mandarins. I’ve never spent so long googling for recipe ideas and it happens every year! You may actually notice that I have a good few mandarin recipes on the blog, not because mandarins are my favourite but simply because I’m always needing to find ways to use them!
Thankfulky this year I decided to try juicing mandarins. I’m not sure why but until recently I sort of believed mandarins couldn’t be juiced? Probably because I’d never seen any one else do it. They actually juice extremely well! Even the dry ones! It’s still a little odd drinking mandarin juice but it works really well in recipes. This recipe allowed me to use up 5-6 mandarins in one hit! Yes!
Ive gotten a few requests to do more gluten free baking on my blog. Although I completely intend to honour those requests , I’m still a little afraid of baking and find that I stick to my tried and true wholemeal spelt flour. I love spelt flour so much in baking! It’s mild and delicious and very forgiving. This particular recipe can be a bit grainy due to the polenta but I really enjoyed the texture and I love adding different flours/grains into the mix for extra nutrition and variety. I haven’t tried but I have a feeling the recipe would work well using a gluten free flour blend so definitely give it a go if you like!
Thr frosting isn’t much of a frosting really but it is very yum! Almost caramal in flavour. Enjoy!
|Vegan Mandarin Polenta Cake with Yogurt Frosting|| |
- 1 cup wholemeal spelt flour
- ½ cup fine polenta
- 1 TBSP corn starch
- ¾ cup coconut sugar
- ¾ tsp baking soda
- pinch salt
- Juice of 5 mandarins
- 2 TBSP grapeseed oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 TBSP almond milk
- ½ cup plain soy yogurt ( or plain yogurt of choice)
- 2 TBSP maple syrup
- drop vanilla extract
- In a large bowl sift together the flour, polenta, corn starch, baking soda, salt and coconut sugar.
- Juice mandarins in a juicer and add juice to seperate bowl, Add oil vinegar, vanilla and almond milk and mix until well combined
- Pour your wet mixture over your dry mixture and mix well to combine.
- Transfer batter to lightly greased cake tin and bake for about 30 min at 170C or until tooth pic comes out clean.
- Remove from over and allow to cool before adding frosting.
- For the frosting simply mix ingredients together and our over cake. ( you may have a bit of frosting left over)