Mix together cooked polenta with almond flour, sugar, egg substitutes, lemon zest, and juice to whip up this moist cake. Bake ...

Preheat the oven to 210C/190C Fan/Gas 6½. Grease two baking trays and sprinkle with polenta. Half the dough and form into two round loaves. Put the loaves on the prepared baking trays ...

Preparing crust: over high heat, bring stock to boil. Reduce heat to medium and add salt, basil, oregano, parsley, pepper and olive oil. Whisking continuously, pour in polenta and continue ...

4. Scrape the polenta into the lined baking pan, pressing it into all four corners and smoothing the top with a spatula. Cool completely. Press a piece of plastic wrap directly onto the surface of the ...

Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size. Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out ...

Wrap the dough in parchment and place in the fridge ... Allow to cool on a wire rack. Stir the flour, polenta, sugar and baking powder together. Mix the egg, egg yolk and melted butter together.