The polenta keeps this cake moist, while the carrot and apricots are giving it sweetness. The cake has unusual texture and an amazing flavour. It might not be to everyones taste, but is worth trying. I made this recipe having in mind people allergic to gluten, and those on a diet, as there is only 1tablespoon of sugar in the whole cake!
For the cake:
145g boiled carrots
125g dried apricots
100ml orange juice
125g butter or 125ml of vegetable oil
1 tsp orange zest
1 tsp lemon zest
150g polenta flour
90g rice flour
3 eggs, lightly beaten
4 tsp baking powder (for gluten- free cake, use gluten-free baking powder)
1 tbsp light brown sugar
juice of 1 lemon
1-2tbsp honey or golden syrup
Boil the carrots until soft. Chop the apricots and cook in the orange juice for few minutes.
Blend the carrots with apricots and orange juice until smooth. Add the butter (or oil) and leave to cool a little.
Add all 'cake' ingredients and mix well.
Place the mixture in a lined 23cm baking tin and bake in a preheated oven at 180C for about 30minutes.
Leave the cake to cool a little, then take out the baking tin.
Peel and thinly slice both pears, then cut each slice in half to make strips.
Place slices of pear, few drops of lemon and about 4 tablespoons of boiling water in a pan and cook for few minutes, until soft, but still a little firm in the middle. It should only take couple of minutes- do not overcook them.
Prick the cake with a fork and pour the juice of one lemon over it. Brush with honey or golden syrup and arrange the slices of pear on top.
Cake can be kept for up to 3 days.