Wednesday, 3 April 2013

Lemon Polenta Cake

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Lemon Polenta Cake- gluten free and delicious 
If you want to make your own the recipe is under the cut:-
The picture doesn't really do this cake justice, it is moist, crumbly and intensely lemony. Usually gluten-free food is dry and doesn't taste quite right, this cake however is an exception. Plus it makes your whole house smell like lemons while you bake it.


  • 200g unsalted  butter 
  • 200g caster sugar
  • 200g ground almonds
  • 100g Polenta 
  • 1.5 teaspoons baking powder
  • 3 medium eggs
  • 2 lemons (juice and zest)
  • 125g icing sugar 

  1. Heat oven to 180 C
  2. Beat butter and sugar together 
  3. Add almonds, polenta and baking power to the mixture. Then add the 3 eggs. Mix well until all the mixture has combined. It will be a brighter yellow than normal cake mix and have a slightly gritty texture (don't worry, it doesn't taste like grit) 
  4. Add lemon zest 
  5. Pour into a cake tin (you'll need a large one, it's a big cake). Bake for 30 mins. It will be a bit wobbly, but if you stick in a knife and it comes out mostly clean it's done.
  6. Keep the cake in the tin so the syrup doesn't run off. 
  7. Make a syrup by boiling together the lemon juice and the icing sugar. It is ready when the sugar is completely dissolved. Pour on top of the cake and leave to set.  

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