There is now a greater demand for gluten free foods. My feeling is that this might be due to our diet being too heavily bulked out with processed wheat. I know personally that too much wheat in my diet makes me sluggish and bloated, I think this is pretty common problem. To never have the joy of eating a slice of homemade cake would be unthinkable. So, I have for you a great tray bake that is easy to make, tastes delicious, will freeze well and it won’t leave you feeling like a bloated porker…what more can you ask?
You will need
For the cake mixture;
250g (9ozs) unsalted butter
250g (9ozs) caster sugar
300g (11ozs) ground almonds
2 tsp vanilla extract
200g (8ozs) polenta ( a mix of fine and medium mill is good)
1 tsp salt
1 lemon (juice and zest)
For the syrup drizzle topping
100g (4ozs) caster sugar
2 oranges (juice and zest)
2 lemons (juice and zest)
50g (2ozs) pistachio nuts crushed (optional)
Preheat oven to 160°c / 325°f Gas mark3
How to make your Lemon Polenta cake
- In a large mixing bowl , cream the butter and sugar, then beat in the eggs one at a time, followed by the ground almonds, polenta, salt and vanilla. Finely zest and juice the lemon and add to the mix.
- Line a baking tray (38 x 26 cm /15×10″approx) with baking paper, pour in your mix, level out and then bake for approx 50 minutes. When the cake comes out of the oven it should still have a slight wobble on!
- Make the syrup by roughly zesting the oranges and lemons with a peeler and placing in a saucepan along with the juice add the caster sugar. Place on the heat hob and heat until the sugar has dissolved, then strain through a sieve into a bowl and put to one side.
- When the cake comes out of the oven, prick it all over with a fork and then pour or brush over the syrup. You can then sprinkle the pistachios on if using them. Leave in the tin to cool. Cut into slices. Store in an air tight tin. Don’t forget this freezes well, so great for lunch boxes through the week and friends in need of a cake hit!