Tuesday, 22 December 2015

Passionfruit and Polenta Loaf (originally posted 9/4/12 From Camille's Pantry)

Passionfruit and Polenta Loaf

Large loaf tin, approximately 15cmx25cm

125mls  Macadamia Nut Oil
1 cup  Sugar
Tb sp lemon juice
3 eggs (separated)
1 1/4 cups corn flour
1 cup polenta
1/4 cup Tapioca (arrowroot) flour
3 tsp baking powder
175g can of Passionfruit pulp or 1/2 cup fresh pulp
      (save a Tbsp of pulp for icing)
1/2 cup plain yoghurt
1 cup icing mixture (gluten free)
1 Tbsp butter

1. Preheat oven to 180 degrees, line and grease loaf tin.
2. Set up 3 mixing bowls - one for the dry, wet and egg mixes.
3. Using a sifter mix corn flour, tapioca flour and baking powder in dry mix bowl. Add Polenta and make 
sure the dry mix is thoroughly combined.
4. In the wet mix bowl (could be a large jug) mix the oil, egg yolks, yoghurt and passionfruit.
Do not use a blender or hand blender to mix as the passionfruit seeds will get crushed. Mix by hand using 
a whisk or mixer on low speed. When combined the mix will look like a custard.
5. Place the lemon juice in the third bowl and using a paper towel wipe the bowl out with the juice. Place 
the 3 egg whites into the bowl and beat till stiff peaks form, then slowly add the sugar. Beat in the sugar 
until it is dissolved and stiff peaks form.

You now have 3 separate mixes.

6. Gently fold the wet mix through the egg whites. 
7. Gently fold the dry mix  through the egg whites/wet mix.
8. Pour the batter into the loaf tin.
9. Bake in a moderate oven for 40-50 minutes. Loaf is cooked when a skewer comes out clean.
10. Allow to cool in pan for 10-15 minutes before turning out. The cake is very crumbly when warm, cooling 
allows it to set.

Allow to cool fully before icing.
Icing - beat butter till soft, add icing mixture and passionfruit pulp.

Passionfruit Polenta Loaf (c) Daisy Hedge

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