This moist cake is made with ground almonds and instant polenta, making it wheat-free and gluten free — though you’d never guess!
Lemon & Almond Polenta Cake
45
MINS
MINS
Metric
Imperial
INGREDIENTS
| A little Trex, for greasing | |
| 125g | Trex, at room temperature |
| 150g | Caster sugar |
| 4 | Large eggs |
| ½ tsp | Almond essence |
| Finely grated zest and juice of 1 lemon | |
| 200g | Ground almonds |
| 200g | Instant polenta |
| Pinch salt | |
| 2 tsp | Baking powder(gluten free) |
TO DECORATE
| 100g | Icing sugar |
| 1 tsp | Finely grated lemon zest |
| 2-3 tbsp | Lemon juice |
| Lemon jelly slices, to decorate |
Method
Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease a 23cm (9in)
Put the Trex, sugar, eggs, almond essence, lemon zest and lemon juice into a large mixing bowl. Add the ground almonds, polenta, salt and baking powder. Use a wooden spoon to beat together until smooth and creamy, about one to two minutes.
Transfer to the prepared tin and level the surface. Bake on the middle shelf of the oven for 40-45 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack to cool completely.
To decorate, mix the icing sugar with the lemon zest and lemon juice to make a thin icing. Drizzle over the cake and decorate with lemon jelly slices. Leave until set, then serve.
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