I made this hearty, warming dessert one night at the Kirtan Retreat at Tayalgum. Lots of people have been asking for the recipe, so here it is, enjoy!
- 1 litre coconut milk
- ¾ cup coconut sugar/palm sugar
- 45 g vegetable margarine
- 3 teaspoons grated lemon rind
- 1 cup polenta
- ¾ cup chopped dates
- ⅓ cup chopped walnuts (optional)
- 1 large apple, thinly sliced
- 1½ tablespoons maple syrup
- 3 teaspoons coconut sugar, extra
- 3 teaspoons ground cinnamon
Preheat the oven to moderate 180°C (350°F).
Heat the coconut milk, sugar, margarine and rind in a medium saucepan. Stir over a high heat, without boiling, until the sugar is dissolved then bring to a boil. Reduce heat and stir in the polenta. Cover and cook over a low heat for 10–15 minutes until quite thick. Stir occasionally.
Remove from the heat. Stir in the dates and walnuts and pour into a greased 20 cm cake tin. Top with slices of apple and drizzle with maple syrup. Sprinkle with combined extra sugar and cinnamon.
Bake for about 35 minutes or until the apple is tender and the cake has come slightly away from side of cake tin. Cool to room temperature.