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Nectarine Polenta Cake

Nectarine Polenta Cake

by Patrick Catanzariti in Recipes

Ingredients

  • 1/2 cup/125g/4.5g butter, at room temperature
  • 1/2 cup/90g/3 oz Natvia
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup/90g/3 oz polenta
  • 1 cup/90g/3 oz almond meal
  • 1 tsp baking powder, gluten free
  • 2 nectarines, sliced and stone removed
Serves: 12 slices

Directions

  1. Preheat oven to 180°C and grease a square cake pan.
  2. Paddle butter until light and fluffy. Add Natvia and mix until combined.
  3. Add eggs and vanilla extract and mix until combined.
  4. Add polenta, almond meal, and baking powder and mix until combined.
  5. Place into cake pan and place nectarines on top.
  6. Bake for 20-30 minutes until golden brown and a toothpick comes out clean.
Macros for 1 slice: Calories: 185 Fat: 13.4g Carb: 13.5g Fiber: 2.1g Sugar: 2.2g Protein: 4.4g
Tags: baking
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