450 g unsalted butter, softened<br />
450 g caster sugar<br />
450 g ground almonds<br />
2 tsp vanilla extract<br />
6 eggs<br />
grated zest of 4 lemons<br />
juice of 1 lemon<br />
225 g polenta<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
gluten-free flour for dusting<ol>
<li>Pre-heat the oven to 160C/300F/Gas 3.</li>
<li>Butter and flour a 30 cm (12 in) round cake tin.</li>
<li>Using an electric mixer, beat together the butter and sugar until pale and light.</li>
<li>Stir in the ground almonds and vanilla.</li>
<li>Beat in the eggs, one at a time.</li>
<li>Fold in the lemon zest and juice, polenta, baking powder and salt.</li>
<li>Spoon into the prepared tin and bake for about 50 minutes or until set.</li>
<li>The cake will be brown on top.</li>
Gluten Free Lemon Polenta Cake
As food intolerances become more common, I find that many people are looking for recipes that avoid wheat. It can be hard to find a truly delicious cake that doesn’t contain any flour. Yes, you can buy a gluten free cake but sadly I find them disappointing. In my latest book The Fussy Eaters Recipe Book, I have devoted a whole chapter to gluten free recipes. You can substitute wheat free and gluten free flours for plain flour in many of my recipes but there are always some that just don’t work. My advice is that it is generally best to substitute when there is a low ratio of flour to other ingredients, as then you are less reliant on gluten in flour to hold the mixture together.
Make sure that you use non stick tins that are well greased and lined, as gluten free baked goods are always a little more fragile. This lemon cake recipe is divine and certainly too good to miss, even if you don’t have to avoid wheat. It makes a delicious dessert if you are having friends over for supper.
450 g unsalted butter, softened
450 g caster sugar
450 g ground almonds
2 tsp vanilla extract
grated zest of 4 lemons
juice of 1 lemon
225 g polenta
1 tsp baking powder
1/2 tsp salt
gluten-free flour for dusting
Pre-heat the oven to 160C/300F/Gas 3.
Butter and flour a 30 cm (12 in) round cake tin.
Using an electric mixer, beat together the butter and sugar until pale and light.
Stir in the ground almonds and vanilla.
Beat in the eggs, one at a time.
Fold in the lemon zest and juice, polenta, baking powder and salt.
Spoon into the prepared tin and bake for about 50 minutes or until set.