September 17, 2014 - Written by: Ilona-Jade Errington

Lemon Polenta Cake

Everyone has days when a taste of home is what they need, and for me Lemon Polenta Cake is just that. With all the comfort of something-my-mum-used-to-make, but without the gluten, this is one of my favourite sweet treats. As an added bonus it’s super-easy to make and remember the recipe – when in doubt go for 250g…

THE RECIPE

Useful Info

This Recipe Is:
Gluten-Free

Ingredients

250g Caster Sugar
250g Unsalted Butter (and a little extra for greasing)
250g Ground Almonds
250g Polenta (for a firmer texture that holds its shape go for Fine Polenta or Cornmeal)
2 Eggs, lightly beaten
Vanilla Essence
1 tsp Baking Powder
Juice and zest of 1 Lemon

For the drizzle:

Juice of 1 Lemon
2 tsps Caster Sugar

Method

Preheat the oven to 160 Degrees Celsius / Gas Mark 3.
Cream the sugar and butter.
Mix in the ground almonds, polenta, eggs, vanilla essence, baking powder and the lemon juice and zest.
Grease the cake tin with a little butter and spoon in the mixture. (Warning – it will be pretty thick!)
Bake for 2 hours in a preheated oven.
Turn the cake out on to a wire rack to cool.
For the drizzle- mix together the lemon juice and sugar.
Using a skewer poke holes throughout the cake and drizzle the sugary lemon juice evenly over the top.
Serve, and enjoy!