Monday, 30 December 2013

Lemon polenta cake

This must be my favourite lemon cake! It is so refreshing and tangy and has an amazing texture from the almonds and polenta.  Unlike most gluten-free cakes, this one is light and soft. And- I almost forgot- it couldn't be easier to make!

Remember to use gluten-free baking powder for a gluten-free cake.


For the cake:
  • 160g soft, unsalted butter
  • 3 eggs (in room temperature)
  • 130g ground almonds
  • 145g caster sugar
  • 100g polenta
  • 2 tsp baking powder
  • zest and juice of 2 lemons
For the syrup:
  • 1/3 jar lemon curd
  • 2 tbsp boiling water
For the icing:
  • 1/2 cup icing sugar
  • 2-3 tbsp boiling water

Quickly beat the butter until fluffy, then add the eggs, sugar, almonds, polenta and baking powder and mix until well combined.  

Add the zest and juice of two lemons and mix.

Pour the mixture into a lined 20cm cake tin and bake in a pre-heated oven at 170C for about 35 minutes.

The cake is ready when golden brown and the skewer inserted in the middle comes out clean.

Take the cake out the oven and leave to cool.

To make the syrup place lemon curd and water in a small saucepan over a low heat and warm until the curd has melted and combined with water.

Prick the cake with a fork and pour the syrup over the cake.

To make the icing mix icing sugar with couple of spoonfuls of boiling water until smooth.  If the icing is too runny add more icing sugar, if too thick add some water.  Drizzle over the cake.


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