Save to your scrapbook

    Apricot, Honey and Polenta Cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Apricot, Honey and Polenta Cake

    • Preparation time: 45 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 1 hour 15 minutes to 1 hour 20 minutes 60 minutes 20 minutes

    Makes: 1x18cm cake


    • 125g carrots, sliced
    • 200g dried ready-to-eat apricots
    • 200ml orange juice
    • 125g unsalted butter, softened
    • 90g gluten-free flour
    • 150g quick-cook polenta
    • 2 rounded tsp baking powder
    • 3 medium eggs, beaten
    • 1 orange, zested
    • 1 lemon, zested
    • 2 tbsp runny honey
    • Few drops vanilla extract


    1. Preheat the oven to 180°C/gas mark 4 and grease and line an 18cm round cake tin. Boil the carrots until just soft, then drain. Meanwhile, simmer the apricots in a pan with the orange juice for 5 minutes, then remove 6 of them, drain, chop and set aside, and continue simmering the rest for a few minutes more until they are very soft.
    2. Purée the carrots, apricots (excluding the reserved 6) and pan juices in a blender. Add the butter and blend again until smooth.
    3. Mix the flour, polenta and baking powder, add to the purée with the rest of the ingredients (except the reserved apricots) and blend to a smooth, soft, dropping consistency. (Add a little water if it doesn't fall off a spoon immediately when lifted.)
    4. Tip the mix into a bowl and fold in the chopped apricots. Spoon into the tin. Bake for 30-35 minutes or until golden and a skewer comes out clean. Stand in its tin for a few minutes, then turn out on to a wire tray, removing the lining paper, and allow to cool.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars