Difficulty: Easy
Serves 8
My mate and all-round legend Shannon Martinez from Smith & Daughters and Smith & Deli, recently challenged me to create a recipe as part of the Dine with Heart #4dollarcookoff for Sacred Heart Mission. The goal is to create somethin’ tasty that comes in at under 4 bucks a serve! I’m terrible at maths but by my calculations my Raspberry + Coconut Polenta Cake comes out at $1.20 per serving, so I’ve absolutely met the brief, plus it’s an easy, affordable and tasty dessert for any occasion!
If you want to learn more about the work of Sacred Heart Mission or donate to Dine with Heart click here.
Ingredients
- 2 cups soy milk
- 2 teaspoons apple cider vinegar
- 1 1/2 cups plain flour
- 1 1/2 cups polenta
- 1 cup desiccated coconut
- 2 teaspoons baking powder
- 3/4 cup caster sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/4 cup canola or vegetable oil
- 1 cup frozen raspberries
Method
- Preheat the oven to 180°C and heavily grease a round cake tin.
- Whisk the soy milk and apple cider vinegar together in a medium-sized bowl and set aside.
- In a large bowl, combine the flour, polenta, coconut, baking powder, sugar and salt.
- Add the vanilla and oil to the soy milk mixture and pour into the dry ingredients.
- Mix well to combine. The mixture will thicken as the polenta begins to absorb the moisture.
- Fold through 3/4 of the raspberries before pouring the batter into the greased cake tin.
- Sprinkle the remaining raspberries on top and bake in the oven for one hour, or until a knife comes out clean.
- Remove from the oven and allow to cool completely in the tin before gently removing to serve.
