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Gluten Free Lemon Polenta Cake Recipe

This is a recipe entered in our October 2014 Real Free-From Baking Competition, contributed by Helen Snelling: A gluten-free treat using ground almonds and polenta instead of flour.

Posted by: Ann Smyth
On: 13/10/2014

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet
Desserts
Recipes for kids

You will need

Ingredient	Add
175g or 6oz unsalted butter, softened	Available only in our Edinburgh shops	More products
225g or 8oz caster sugar		More products
200g or 7oz ground almonds		More products
3 large eggs	Available only in our Edinburgh shops	More products
zest of 4 whole lemons and juice of one		More products
115g or 4 oz polenta (cornmeal)		More products
1 tsp baking powder		More products
1 tsp xanthan gum		More products
For the topping:
2 lemons, juice and zest		More products
75g or 3oz sugar cubes OR
75g or about 3oz candied lemon peel		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 325F/160C/gas mark 3.
Line an 8"/20cm round tin with baking parchment.
Put all the ingredients in a food processor and whizz to a smooth batter.
Spoon the mixture into the lined tin and bake for 45-50 mins, until a skewer inserted into the middle comes out clean.
Cool in the tin before turning out onto a plate.
For the topping:
Put the sugar cubes into a small bowl with the zest and juice of the two lemons. Soak for 5 mins, then use the back of a spoon to crush the cubes roughly. Spoon over the warm cake and leave to cool completely before slicing.
Real Foods note: Alternatively, and for a healthier option, the cake can be topped with candied lemon peel soaked in the lemon juice.