Chocolate polenta cake

Ingredients

• 30g cocoa (I used Green & Blacks)
• 90 ml freshly boiled water
• Generous tsp vanilla extract
• 100g fine polenta (cornmeal) – Nigella’s original recipe uses ground almonds so you could try a mixture
• 100ml olive oil (light – you could also use sunflower)
• 1/3 tsp bicarbonate of soda
• 1 pinch salt
• 100g coconut sugar (this is what makes it sugar free since coconut sugar is GI neutral but you could use unrefined sugar if you don’t have any)
• 2 large eggs

Method
Combine the boiled water and cocoa in a small boil until they are a cream like consistency.
In a separate bowl mix together the polenta, salt and bicarb.
Whisk together the eggs, vanilla, olive oil and sugar for a couple of minutes until they are really thick and light.
Finally combine all 3 mixtures maintaining as much air as possible
I used an 8″ lined, round sandwich tin.
Cook at Gas Mark 3 (170) for 20-30 minutes or until just coming away from the sides.
Et voila!