Lemon Polenta Cake

Category:
YUMMIES

Total time:
50 mins

Serves:
8

This lemon polenta cake is a great gluten free cake, enjoyed by those who are gluten free and those who aren't! I first started making it 18 years ago and it was the fastest selling item at the cafe I ran with Clarissa Dickson Wright.

Ingredients

225g butter at room temperature

225g ground almonds

112g fine polenta

225g caster sugar

1tsp baking powder

3 eggs

3 lemon's worth of zest

1.5 juiced lemons

2 juiced lemons (for topping)

4tbsp caster sugar (for topping)

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Tips & Tricks

To serve the cake sugar side up place a flat plate over the cooled cake tin and invert the cake onto plate, remove lining paper. Place another plate over the base of the cake and holding both plates like a sandwich turn upside down and remove top plate.

This cake is best served with yogurt or crème fraiche

Method

Prep:

mins »

Cook:

mins

Prep: 15 mins

Cook time: 35 mins

1. Preheat oven to 160°C

2. Grease and base line the cake tin

3. Cream together butter and sugar until light and fluffy

4. Combine almonds, polenta, lemon zest and baking powder together

5. Alternately add egg and almond mixture to butter and sugar mix until all incorporated

6 Add lemon juice and mix well

7. Pour mixture into prepared tin and bake for 35 mins or until golden brown

8. Mix together topping ingredients

9. Once cooked remove cake from oven and place the cake still in the tin on a cooling rack

10. Immediately pour topping mix over the hot cake distributing evenly

11. Leave cake to cook completely before removing from tin

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