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Apple, lemon and polenta cake

Apple, lemon and polenta cake

Apple, lemon and polenta cake

Recipe by Tanya Heathcote

For the apples:    
70g butter    
40g Selati white sugar    
5ml cinnamon    
600g eating apples, peeled, cored and diced into 2cm pieces           

For the cake:    
130g ground almonds    
150g cake flour    
150g polenta    
1 tsp baking powder
2.5ml salt    
Finely grated zest of 1 lemon    
200ml Selati castor snow    
180g double cream yoghurt
4XL eggs    
180ml oil             

For the nut topping:      
100g almonds, raw & unsalted    
15ml butter, melted      
1 Tbs Selati White sugar      
2 sprigs    fresh thyme, leaves removed      
2.5ml cinnamon      
Pinch of salt      
*When decorating, finish cake off by adding lemon blossoms & fresh thyme to nut topping           

For the Yoghurt:    
250ml double cream yoghurt    
Selati Icing snow, sifted to taste       

Preheat oven to 180 degrees  
Grease a 26cm loose bottomed cake tin.    
For the nut topping; In a bowl combine the almonds, melted butter, sugar, thyme, cinnamon and pinch of salt
Pop the nut mixture onto a baking tray and into the oven and allow to roast & caramelise until crunchy, sticky, golden brown and crunchy.    
Remove from the oven and set aside to cool. While the nuts are roasting make the caramelised apples.    
Melt the    butter, sugar & cinnamon in a pan, bring to the boil and allow it to bubble until the mixture starts to lightly brown.    
Lower the heat slightly, add in the cubed apples and cook until all the apple pieces are coated in the caramel mixture and nicely golden.    
Remove from the heat and set aside. Mix all the dry ingredients together in a bowl. In a separate bowl, mix all the wet ingredients.    
Add the wet mixture into the dry mixture and fold in until no trace of flour remains. Add the caramelised apples into the mixture.
Scrape the mixture into the prepared cake tin and level the top with the back of your spatula.
Bake in the oven for around 40 minutes or until a skewer inserted into the centre comes out clean.
While the cake is baking make your yoghurt topping. Combine all the ingredients, adding as much or little sugar as you prefer.    
Once the cake is done, allow to cool slightly before removing from the cake tin and leave to cool completely on a cooling rack.    
Once completely cooled, top with the yoghurt topping and sprinkle with the caramelised nuts, fresh thyme & lemon blossoms.    

For best results, use Selati!

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