07974872857 01564775627 melanie@thewomankindpractice.co.uk
The Garden House 67, Woodchester Road Dorridge Solihull Birmingham and West Midlands B93 8EL

Wheat Free Lemon & Polenta Cake

A dense, almost fudgy cake with an intensely lemony flavour. Eat it with a splodge of crème fraiche or mascapone, and perhaps some raspberries. This cake freezes well. Serves 8

Ingredients:

  • 200g softened butter
  • 150g soft, light brown sugar
  • 200g ground almonds
  • 3 eggs
  • Juice of half a lemon
  • Zest of 2 lemons
  • 110g polenta
  • Three quarters of a tsp baking powder
  • Pinch of salt

Method:

  • Preheat the oven to 170C/325F/Gas 3, and grease and line an 8’’/20cm cake tin.
  • Beat the butter and sugar together until pale and light, then mix in the almonds. Beat in the eggs, one at a time.
  • Scrape the mixture into the cake tin, and bake for 45minutes, until set: stick a skewer in the middle and check it comes out clean. Leave to cool in the tin before turning out.