LEMON POLENTA CAKE (GF)
 
 
Ingredients
  • FOR THE CAKE
  • 200g unsalted butter, softened
  • 200g caster (superfine) sugar
  • 200g almond meal
  • 100g polenta
  • 1½ tsp baking powder
  • ½ tsp sea salt
  • 3 eggs
  • Zest 2 lemons
  • FOR THE SYRUP
  • Juice 2 lemons
  • 125g caster (superfine) sugar
Method
  1. Preheat the oven to 180 C (350 F) and grease and line the base and sides of a 9 inch cake tin with baking paper.
  2. FOR THE CAKE
  3. Beat the butter and sugar in a stand mixer fitted with paddle attachment until pale and fluffy.
  4. Combine the almond meal, polenta, baking powder and salt together in a bowl.
  5. Add a third of the dry ingredients to the creamed mixture and beat until combined. Then beat in an egg, followed by another third of the dry ingredients. Continue until all the dry ingredients and eggs have been incorporated.
  6. Beat in the lemon zest.
  7. Transfer the batter to the prepared tin and smooth out the top.
  8. Bake for 40 - 45 minutes, until the edges begin to come away from the tin and the centre is set.
  9. FOR THE SYRUP
  10. When the cake is almost ready, place the lemon juice and sugar in a small pot over. Heat gently on the stove until the sugar melts.
  11. When the cake is ready, remove from the oven, prick gently with a skewer and pour over the lemon syrup. Allow the cake to cool in the tin as it absorbs the syrup.
  12. I topped mine with raspberries, vanilla roasted rhubarb and flowers, but decorate as you wish!
  13. Serves 10 - 12.
  14. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/07/25/lemon-polenta-cake-gf/