Monday, 10 December 2012

Gluten Free Lemon Polenta Cake

Thank you Nigella...

 Although it's not my recipe, I had to share this cake as it was the most successful gluten free cake that I have made.

This naturally gluten free recipe from Nigella Lawson is the best gluten free cake. It is bursting with flavour, deliciously moist and has a great texture.
You can find Nigella Lawson's original recipe here.  

200g soft unsalted butter (plus some for greasing)
200g caster sugar
200g ground almonds
100g polenta                                   
1 ½ tsp GF baking powder                                    
3 large eggs                                     
Zest of 2 lemons

Juice of 2 lemons
125g icing sugar
Preheat the oven to 180°C and line a 9 inch cake tin with baking parchment and grease its sides lightly with butter.

Using a electric whisk, beat the butter and sugar till pale. Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, continually beating.

Finally, beat in the lemon zest and scrape the mixture into your prepared tin and bake in the oven for about 40 minutes (when cooked a cake tester should come out almost clean).
Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan until the icing sugar dissolves.

Prick the top of the cake all over with a cake tester, pour the warm syrup over the cake, and leave to cool before taking it out of its tin.


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