Ingredients (small tray or cake form)
Base:
- 1 cup corn gritts (dry polenta)
- 4 cups warm water
- 1/3 cup shredded coconut
- 1/3 cup raisins
- 3 tablespoons rice syrup (or 1-4 tablespoons malt, depending on your gluten sensitivity and taste preference)
- 1 – 2 tablespoons oil (sesame or sunflower oil taste best)
- pinch of salt
Fruit topping:
- 1/2-3/4 kg fruit of your choice (currant, blueberry)
- 1/3 cup raisins
- pinch of salt
- 1 litre fruit juice (or fruit concentate with water, or water with lemon juice and rice syrup)
- 2 teaspoons agar powder or 3 tablespoons agar flakes
- sugar-free jam (optional)
Directions
- Pour 1 cup corn polenta into form, sprinkle with coconut and raisins (rinse sulfured raisins in hot water beforehand). Make sure they are distributed evenly in form.
- Mix syrup or malt, oil and salt in warm water.
- Pour mixture carefully over corn. There’s no need to grease and flour form.
- Carefully transfer form into preheated oven and bake for approx. 30 minutes on 180°C.
- Cake base is done when it gets solid and starts changing colour at edges. You can also try with skewer- poke it in and if the hole does not stay, you need to bake it longer.
- While the base is in oven, stalk, wash and let drip currants.
- Use 1 litre measuring glass. Pour in approx. 1 cm fruit concentrate and fill up with water. Alternatively you can pour in 2 -3 tablespoons of rice syrup or malt with lemon or lime juice and fill up with water.
- Bring fruit juice to boil and add agar. If you have instant agar, you can turn heat off. If you have powder agar, you need to boil it for 5 minutes.
- If you feel like it you can spread base with sugar-free jam. A thin layer is enough.
- Put currant on base and pour fruit juice with agar over it.
- Leave to cool down and to thicken. You can cut and serve it as soon as it thickens.
Practical
- You need to time the preparation of agar to prevent it thickening before the base is ready. It normally takes 10 – 15 minutes before it starts thickening (in room temperature).
- Store cake in fridge and consume within two days.
Modification
- You can use any type of fruit depending on season, the cake will be as dellicious with blueberries, strawberries or forrest fruit.