Syrupy Lemon polenta cake (gluten free)


I made this last weekend and I was really impressed. I would even go as far as saying I prefer it to a normal lemon drizzle cake. I love the bite to this and the lightness. Give it a go and let me know what you think.

You will need

300 g of butter, softened, plus extra for greasing
300 g golden castor sugar
300 g of ground almonds
150g of polenta ( fine or medium grain or a mix of the two)
Finely grated zest of two lemons
5 large eggs
Icing sugar, to dust (optional)

For the lemon syrup
Juice of one lemon
2 tablespoons of icing sugar

How to make you polenta cake

One heat the oven 280°C hundred and 60° fan and stuff for. Grease a 25cm round, loose bottomed cake tin. Beat the butter and sugar using a wooden spoon or electric mixer until light and fluffy. Add the ground almonds, polenta and lemon zest, and beat until combined. Add the eggs one at a time, beating well, until smooth.
Transfer the mixture to the tin and spread evenly. Bake for about 45 to 50 minutes or until golden and firm to touch.
Leave in the tin for a few minutes, then turn out, upside down, onto a wire rack. Prick the base all over using a skewer or a fork. To make the syrup, heat the lemon and icing sugar until boiling, then remove from heat and spoon over the cake. Once the syrup has soaked in, you can turn the cake the right way up or leave it as it is. dust with icing sugar to make it look extra special. This is delicious served with creme fraiché, just saying!

From The Clandestine Cake Club cookbook.

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