om living
SERVES 8
SPECIAL EQUIPMENT
7 in/18cm nonstick springform cake pan
Ingredients
- 3 tablespoons golden ground flaxseed
- 180ml / ¾ cup extra-virgin olive oil, plus extra
for greasing - 120ml / ½ cup rice syrup
- 200g / 2 cups ground almonds
- 175g / 1 cup polenta
- 3 teaspoons baking powder
- 2 tablespoons fresh thyme leaves,
- plus extra sprigs to decorate
- 6 large mandarins
- chopped almonds, to decorate
Method
1. Place the flaxseed in a bowl with ó cup/135ml water and leave to swell for 10 minutes.
2. Preheat the oven to 160ºC fan/180ºC/350ºF/gas mark 3. Lightly grease the cake pan
with olive oil.
3. Mix the oil and three-quarters of the rice syrup together in a large mixing bowl, then
beat in the flaxseed mixture. Stir in the ground almonds and fold in the polenta,
baking powder, and thyme. Add the zest and juice of four of the mandarins and mix
thoroughly. Add the remaining rice syrup if the mixture is too dry.
4. Transfer the mixture to the cake pan. Peel and slice
the two remaining mandarins and carefully place the
rounds on top of the cake.
5. Place in the center of the preheated oven and
bake for 1¼ hours. Remove the cake and cool on a
wire rack. Decorate the top with thyme sprigs and
chopped almonds.Mandarin and Thyme Polenta Cake
The Chakra Kitchen by Sarah
Wilkinson, published by CICO Books.
Photography by Adrian Lawrence.
CICO Books. RRP £14.99BOOST YOUR CREATIVITY AND CENTRE OF POWER
During the winter months mandarins are so sweet and
tasty, and moist polenta cakes are such a great way to
enjoy gluten-free baking. The sacral and solar plexus
chakras are predominantly stimulated in the recipe, with
the hint of thyme activating the heart and brow.l^ CROWN
l^ BROW
l^ THROAT
l^ HEART
l^ SOLAR PLEXUS
l^ SACRAL
l^ ROOT