Lemon Polenta Cake
Being gluten intolerant has its downfall. My love for fresh french bread, almond filled croissants and homemade cakes are something I really cannot indulge in without causing stomach pain and migraines. I really do have to avoid like the plague! But I love cake, especially with a good cup of coffee mid morning and when out and about. This lemon polenta cake has become a firm favourite in our household and the bonus is it’s gluten free, and tastes delicious!
Please note this cake does contain nut flour and is not suitable for those with a nut allergy.
Ingredients :
For the cake
- 225g/8oz unsalted butter
- 225g/8oz caster sugar
- 3 free-range eggs, beaten
- 225g/8oz ground almonds
- 115g/4oz instant polenta
- 1 tsp baking powder (gluten-free if necessary)
- 3 lemons zest and juice only
- icing sugar, for dusting
For the glaze
- 2 lemons, juice only
- 3 tbsp caster sugar
Method
- Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper.
- Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine.
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Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown.
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Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a small saucepan over a low heat until the sugar has melted. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes.R
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Remove the cake from the tin and cut into wedges to serve. Transfer to a plate, dust with icing sugar and serve.
