{"id":2130,"date":"2013-04-18T13:38:30","date_gmt":"2013-04-18T11:38:30","guid":{"rendered":"http:\/\/www.faithful-to-nature.co.za\/natural-organic-blog\/?p=2130"},"modified":"2013-04-18T13:38:30","modified_gmt":"2013-04-18T11:38:30","slug":"lemon-poppy-seed-polenta-cake","status":"publish","type":"post","link":"https:\/\/www.faithful-to-nature.co.za\/blog\/lemon-poppy-seed-polenta-cake\/","title":{"rendered":"Lemon &#038; Poppy Seed Polenta Cake"},"content":{"rendered":"<div id=\"attachment_2134\" style=\"width: 170px\" class=\"wp-caption alignright\"><a href=\"http:\/\/www.faithful-to-nature.co.za\/Naturally-Nutritious-Recipe-Book-Revised-Edition-p-3803.html\"><img aria-describedby=\"caption-attachment-2134\" decoding=\"async\" class=\"size-full wp-image-2134\" title=\"naturallynutritious160\" src=\"http:\/\/temp.faithful-to-nature.co.za\/wp-content\/uploads\/2013\/04\/naturallynutritious160.jpg\" alt=\"\" width=\"160\" height=\"160\" \/><\/a><p id=\"caption-attachment-2134\" class=\"wp-caption-text\">Buy It Online<\/p><\/div>\n<p>Naturally Nutritious Wholefood Cookbook is a recipe for healthy living with a strong emphasis on simple, economical, natural and nutritional dishes. Only organic, free-range and unprocessed ingredients are used to create easy, practical recipes for everyday cooking.<\/p>\n<p>The recipes, compiled and tested by nutritional therapist Heidi du Preez and Silwood-trained chef Karen Tilney, include practical health tips and serving suggestions. No processed or synthetic ingredients are used. It also introduces lesser-known health ingredients, such as the alternative grains quinoa, millet and buckwheat. No fads, no fuss \u2026 the focus remains on simple, tasty, practical, and economical recipes. The emphasis is on attaining a healthy emotional, spiritual and nutritional balance.<\/p>\n<p>Here Heidi, shares her favourite recipe with us:<\/p>\n<p><em>\u201cThis delicious, moist and rather nourishing cake is our<\/em><em> favourite<\/em><em>! It is not overly sweet, but yet has a very pleasant tangy syrupy citrus bite to it. With lemons and oranges coming into season, this is the perfect cake to spoil your family or guests. A nice thick slice is the ideal lunch box treat! The bonus is that this satisfying cake keeps well for up to 3 days stored in an air-tight container.\u201d<\/em><\/p>\n<p><a href=\"http:\/\/temp.faithful-to-nature.co.za\/wp-content\/uploads\/2013\/04\/Polenta-cake3.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2131\" title=\"Polenta cake3\" src=\"http:\/\/temp.faithful-to-nature.co.za\/wp-content\/uploads\/2013\/04\/Polenta-cake3-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" \/><\/a><\/p>\n<p><strong><span style=\"text-decoration: underline;\">You Need:<\/span><\/strong><strong><\/strong><\/p>\n<p><strong>Cake<\/strong><\/p>\n<p>2 tbsp (30 ml)\u00a0 poppy seeds<\/p>\n<p>2 tbsp (30 ml) purified water<\/p>\n<p>1 whole medium orange, unpeeled<\/p>\n<p>1 whole medium lemon, unpeeled<\/p>\n<p>4 large organic or free-range eggs<\/p>\n<p>1 cup (250 ml) honey or tapioca syrup<\/p>\n<p>\u00bd cup (125 ml) olive, cold-pressed sunflower or macadamia nut oil<\/p>\n<p>\u00bd cup (125 ml) purified water<\/p>\n<p>1 cup (250 ml) chickpea flour<\/p>\n<p>1 cup (250 ml) oat flour<\/p>\n<p>\u00bd tsp (2 ml) unrefined salt<\/p>\n<p>2 tsp (10 ml) \u00a0 bicarbonate of soda<\/p>\n<p>1 cup (250 ml) polenta<\/p>\n<p>\u00bd cup (125 ml) finely ground almonds (optional)<\/p>\n<p>1 tbsp (15 ml)\u00a0 grated lemon rind<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Syrup<\/strong><\/p>\n<p>\u00bd cup (125 ml)\u00a0 freshly-squeezed lemon juice<\/p>\n<p>\u00bd cup (125 ml)\u00a0 freshly-squeezed orange juice<\/p>\n<p>\u00bc cup (60 ml) raw honey<\/p>\n<p>\u00bc tsp (1 ml) \u00a0 unrefined salt<\/p>\n<p><strong>1.<\/strong>\u00a0\u00a0\u00a0 Pre-heat the oven to 180 \u00b0C.<\/p>\n<p><strong>2.<\/strong>\u00a0\u00a0\u00a0 Place the seeds in a bowl and soak in the 2 tablespoons of water.<\/p>\n<p><strong>3.<\/strong>\u00a0\u00a0\u00a0 Place the whole orange and lemon in a deep-sided saucepan and add 3 cups water or until halfway covered. Bring to boil.<\/p>\n<p><strong>4.<\/strong>\u00a0\u00a0\u00a0 Simmer for 35 minutes or until the fruit is very soft. Drain the fruit and let it cool, saving \u00bd cup of the liquid. Puree the fruit and the \u00bd cup liquid together in a power blender or food processor.<\/p>\n<p><strong>5.<\/strong>\u00a0\u00a0\u00a0 Beat the eggs until pale and fluffy. Add the honey, oil and water. Beat well.<\/p>\n<p><strong>6.<\/strong>\u00a0\u00a0\u00a0 Sift the flours (except the polenta), salt and bicarbonate of soda, and fold into the egg mixture.<\/p>\n<p><strong>7.<\/strong>\u00a0\u00a0\u00a0 Mix in the polenta and almonds, soaked poppy seeds, rind and pureed fruit.<\/p>\n<p><strong>8.<\/strong>\u00a0\u00a0\u00a0 Pour batter into a large greased ring form pan (24 cm) and bake for 1 hour. If using 2 x 20 cm round spring form or loose bottomed tins, bake for 45 minutes or until a skewer comes out clean.<\/p>\n<p><strong>9.<\/strong>\u00a0\u00a0\u00a0 Place the syrup ingredients in a bowl and mix with a balloon whisk. Place the hot cake into a baking tray with a lip to catch the syrup that may run through the spring-form base. Prick holes in the still hot cake and pour over the syrup.<\/p>\n<p><strong>10.<\/strong> Leave the cake to cool in the tin, before turning out.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Variation<\/strong><\/p>\n<p><em>Gluten-free:<\/em> replace the oat flour with stone-ground maize or rice flour.<\/p>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"text-decoration: underline;\">Did you know?<\/span><\/strong><\/p>\n<p><strong>Lemon<\/strong><strong> <\/strong>is a valuable antibacterial food which has a prime position in the list of healing foods. It is useful for killing fungi in the mouth and throat, although its antifungal effects are limited further down the digestive tract because by then it is broken down and absorbed. There is a common misconception that lemons are acidic. In fact, they are alkaline-forming and are usually well-tolerated by most people. Oranges, which are acid-forming, often cause food sensitivity problems. Lemons are waxed to prevent deterioration while stored. If you use the rind of fruit, preferably use the rind of organic fruit that is not waxed. Stock up on lemons when in season and either freeze the freshly-squeezed lemon juice or the whole lemon, with peel and all. Simply grate the frozen lemon with peel and use in recipes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Naturally Nutritious Wholefood Cookbook is a recipe for healthy living with a strong emphasis on simple, economical, natural and nutritional dishes. Only organic, free-range and unprocessed ingredients are used to create easy, practical recipes for everyday cooking. The recipes, compiled and tested by nutritional therapist&#8230;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[131],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lemon &amp; Poppy Seed Polenta Cake - Faithful To Nature<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.faithful-to-nature.co.za\/blog\/lemon-poppy-seed-polenta-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon &amp; Poppy Seed Polenta Cake - Faithful To Nature\" \/>\n<meta property=\"og:description\" content=\"Naturally Nutritious Wholefood Cookbook is a recipe for healthy living with a strong emphasis on simple, economical, natural and nutritional dishes. 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