by Diana
Breastfeeding
has to be one of the most moving and tender experiences I have endeavoured,
but, as rewarding as it is, it can be also fuel consuming. Over the course of
the last 7 months I have noticed that my seemly never-ending engine gets
fatigued sometimes. Most people talk about pregnancy cravings - and I did have
a few picky -nutty- choices when I was expecting but no book that I read
mentioned postpartum starvation! I believe that the body is quite wise and in
most cases it knows what it’s doing and I agree with the idea that cravings
correspond to nutrient deficiency and resources supply- despite the
latest research suggesting that's all nonsense. From week one I have found
myself topping up my carb stock - both the kitchen and mouth cupboards!
probably because energy needed boosting up. But as much as I enjoyed my pregnancy
and would have not mind it lasted longer than 38 weeks, I certainly prefer to
look ’unpregnant’ at this stage. Hence, for the disappointment of some, I have
been trying different flours and sugar substitutions. This orange, almond and
polenta cake has been one of those craving discoveries. It's easy to make,
gluten and potentially low in sugar. It's immensely satisfying and crowd
pleasing - which is quite necessary when having visitors coming over to meet
the baby as it will guarantee positive comments from those easily impressed as
sleep deprivation allows you, in theory, to still have a baking life. Enjoy!
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| © The Teaspoon |
Ingredients
200 g unsalted butter - softened
200 g sugar – I went half sugar and half sugar substitute
200 g ground almonds
100 g polenta
1½ tsp baking powder
3 large eggs
The zest of one orange
The juice of one orange
Preheat the oven to 180C/350F.
Line a baking loaf tin with parchment paper and set aside.
In a bowl beat butter and sugar (and substitution) for 2-3 minutes until pale and slightly fluffy (keep in mind it won’t be the usual fluffiness if using substitution but it doesn’t matter). Add the ground almonds, polenta, baking powder and mix again for 1 minute. Incorporate the eggs, orange juice and zest.
Pour the mixture into the prepared baking tin and bake for approximately 40 minutes or until a tester in the middle comes out clean.
Sprinkle with cinnamon or icing sugar for a fancier finish. Otherwise enjoy once it cools down completely!
In a bowl beat butter and sugar (and substitution) for 2-3 minutes until pale and slightly fluffy (keep in mind it won’t be the usual fluffiness if using substitution but it doesn’t matter). Add the ground almonds, polenta, baking powder and mix again for 1 minute. Incorporate the eggs, orange juice and zest.
Pour the mixture into the prepared baking tin and bake for approximately 40 minutes or until a tester in the middle comes out clean.
Sprinkle with cinnamon or icing sugar for a fancier finish. Otherwise enjoy once it cools down completely!
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| © The Teaspoon |
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| © The Teaspoon |
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