Hailing from the Italian hills, this lemon polenta cake is sure to be a crowd pleaser. We know this recipe will make you happy, it certainly does us! Without a doubt this is one of our most favourite cakes to create. This gluten-free, lemony goodness will have everyone’s mouths watering. Enjoy! (we know you will).
200 grams of butter
200 grams of caster sugar
200 grams of ground almonds
100 grams of polenta
1 1/2 teaspoons of baking soda
2 lemons zest
Syrup: juice of 2 lemons, 125 grams of icing sugar (or caster sugar)
Line 9 inch tin & preheat oven to 180ºC.
Beat butter and sugar together until pale and whipped.
Mix dry ingredients together. Beat a little of the dry ingredients into butter mix and add an egg. Alternate between wet and dry until all ingredients have been added.
Beat in lemon zest.
Pour into tin. Bake for 40 minutes in oven, until it’s firm in the centre and shrunken from sides of the tin.
Make the syrup be boiling up sugar and lemon juice.
Prick the top of the cake when it comes out of the oven with a fork or cake tester. Pour over the syrup and leave to cool…
… … Nom Nom …