RASBERRY POLENTA TORTE (raw, vegan)

Lately, I have been trying around with Polenta a little bit and most of you might have used Polenta in a rather savory context. But I thought to myself: why not use it in a cake? The cool thing about Polenta (organic) is that it’s healthy, super easy to use and since it tastes quite neutral you can add any taste to it. I find it a bit like tofu, it tastes really plain by itself but once you add flavor to it, it gives you a huge variety of uses. Once it’s cooled Polenta becomes quite solid so it’s almost pudding like. This is just the first cake experiment with Polenta but I will keep trying around as this one really turned out great. So let me show you what I came up with.

It might not be easy to see but there are actually 3 cake layers. Next time I will try to make the induvidual layers show a bit more.

Bottom Layer:

  • 1 cup hazelnuts (or other nuts or a mix)
  • 5 dates (soaked in water)

Middle Layer:

  • 2 cups cashews (soaked in water)
  • 2 tbsp cinnamon
  • pinch of nutmeg
  • half cup of rice syrup
  • 1 tsp vailla essence
  • 1 cup raisins (soaked in water)
  • 1 tbsp lemon juice

Polenta Top Layer:

  • 2 cups of Polenta
  • 2 cups of frozen rasberries (or any berries)
  • 1 cups rice syrup/ maple syrup
  • 2 cups boiling water
  • tbsp vanilla essence
  • 1 cup of rasberries o decorate

For the bottom layer blend the dates and nuts in a good food processor until you have a smooth texture. Press into a 6 inch/ 18cm sprinform and let cool in the fridge. For the middle layer place the ingredients (as above) in the blender and blend until mixture is smooth. Get your springform out of the fridge, pour the mixture in and even the layer with a pallet knife. Place in the fridge again. For the Polenta top layer mix the Polenta with the water in a pot and bring to the boil while stirring. You might need some more water we don’t want the mixture too thick. It should have a porridge like texture. Take off the heat and add in your berries and the rice syrup with the vanilla essence. Get your springform out again and pour the Polenta mixture in the cake and even with your pallet knife again. Place in the fridge for another hour or until the top layer has really set. I placed it in the fridge over night to make sure it is firm enough to cut. Decorate your cake with fresh berries for a beautiful look! Enjoy!

Feel free to leave any comments or other recipes using Polenta, I feel there are so many opportunities to work with Polenta in a sweet and healthy way! Inspire me!