Lemon polenta cake

Lemon polenta cake

By Anna Hallam Published: March 15, 2013

• Makes: 1 cake
• Prep: 10 mins
• Cook: 40 mins
• Ready In: 50 mins

Dairy free and gluten free cake but not taste free

Ingredients

• 300 Grams Dairy Free Margarine You could just use normal butter or marg
• 200 Grams Sugar
• 4 Large Eggs Beaten
• 4 Tbsp Clear Honey
• 350 Grams Quick Cook Polenta
• 100 Grams Ground Almonds
• 1 Tsp Gluten Free Baking Powder
• Half Tsp Xanthan Gum Not really needed if you can't get it
• 1.5 Lemon Juice plus the zest of 1

Instructions

1. Pre heat oven to 180./gas4 and grease a deep 20cm/8in cake tin, (I just do 2small cake tins)
   
2. Beat the marg and sugar together, and gradually beat in the eggs, a little at a time.
   
3. Then the honey
   
4. Using a metal spoon fold in the polenta, ground almonds, baking powder and xanthan gum.
   
5. Then add the lemon juice and zest, ad mx thoroughly. Then pour into prepared baking tin.
   
6. Bake for about 35-40 mins until golden brown and firm to touch. It looks darker than a regular cake.
   
7. Sprinkle icing sugar on top or any left over ground almonds. Yum!
   
8. 
   

• Cuisine: Italian
• Course: Dessert
• Skill Level: Easy