Polenta, which is made from corn meal, is like buckwheat, oats, quinoa or rice, gluten free. It has a very appealing slightly coarse texture which adds an interesting dimension to the cake.
As soon as I removed the cake from the oven, it struck me- I should have added some rosemary leaves on top. A long time ago, a friend of mine served an incredibly delicious peach cake with rosemary leaves. I was blown away by the taste.
This is the point at which you should add the rosemary leaves. Just sprinkle them over the peaches.
If you are as much of a rosemary lover as I am, you can even chop a handful of rosemary leaves and add them to the batter. Yumm! Enjoy the cake!
- ½ cup whole wheat or oat flour
- ½ cup finely ground polenta
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup almond milk
- 2 tbsp maple syrup
- 3 tbsp date paste (or sub with more maple syrup)
- 2 tbsp unsweetened apple sauce
- 1 tbsp coconut oil
- 4 ripe peaches, peeled and pitted and cut in thin slices
- 1/2 tbsp lemon juice
- Coconut oil to grease the skillet
- 1 branch of fresh rosemary, leaves torn off and roughly chopped
- Preheat your oven to 350F (370C), with an 8 or 10-inch cast iron skillet inside.
- In a bowl, mix together the dry ingredients.
- In a separate bowl whisk together the wet ingredients.
- Pour the wet mixture into the dry ingredients and whisk together until well combined.
- Remove hot skillet from the oven, grease it with a little bit of coconut oil, then pour in the batter. Arrange peach slices on top, sprinkle with rosemary and bake it for 25-30 minutes or until a toothpick comes out clean.
- Let cool slightly, then serve hot with a scoop of dairy free vanilla ice cream.