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How to make

Pretty Pink Raspberry & Polenta Loaf

Recipe by: 

SpamellaB (Pamela Higgins)

A while ago it was a pleasure to create some recipes for Graham’s The Family Dairy… And now it’s time for some new ones! First up is this delicious Valentine’s Day recipe, a light sponge filled with raspberries and topped with a beautifully (and...
Prep time
40 minutes
Cook time
40 minutes
Difficulty
Medium
Servings
6

Ingredients: 

For the loaf –

  • 100g ground almonds
  • 100g instant polenta
  • 50g almond flour
  • 1 teaspoon baking powder
  • 50g stevia
  • 2 eggs
  • 200g Graham's natural yogurt
  • 2 tablespoons coconut oil, melted (I used LucyBee)
  • 1 teaspoon vanilla extract
  • 150g raspberries (fresh or frozen)

For the pink frosting –

  • 150g Graham’s Quark
  • 2 tablespoons maple syrup or honey
  • 1 heaped teaspoon beetroot powder
  • ½ teaspoon vanilla extract
  • 3 tablespoons freeze-dried raspberries, to decorate

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Instructions: 

Step 1

First make the loaf: Preheat the oven to 180 degrees C and grease and line a loaf tin.

Step 2

Mix together the ground almonds, instant polenta, almond flour and baking powder in a large bowl.

Step 3

Whisk together the stevia, eggs, yogurt, melted coconut oil and vanilla until frothy, then pour this into the dry ingredients and mix to incorporate (don’t overmix!).

Step 4

Spoon half into the loaf tin then scatter over the raspberries on top in one layer.

Step 5

Now cover with the rest of the mixture, smooth out evenly and bake for about 40 minutes, until risen, golden and firm. Leave to cool.

Step 6

Meanwhile make the frosting: Beat together the Quark, syrup/honey, beetroot powder and vanilla until smooth. Keep in the fridge until needed.

Step 7

When the loaf has cooled, turn out onto a board and spread over the frosting. Sprinkle over the freeze-dried raspberries – then slice up and serve!

Enjoy!

(Keep any remaining loaf in an airtight container in the fridge for up to 2 days.)

This recipe was originally published at spamellab.com

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