CHILI leaderboard
Piccolo Cherry Tomato – September

Ingredients

  • 450 g unsalted butter, softened
  • 450 g caster sugar
  • 450 g ground almonds
  • 2 tsp vanilla extract
  • 6 eggs
  • 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

Method

  1. Pre-heat the oven to 160C/300F/Gas 3.
  2. Butter and flour a 30 cm (12 in) round cake tin.
  3. Using an electric mixer, beat together the butter and sugar until pale and light.
  4. Stir in the ground almonds and vanilla.
  5. Beat in the eggs, one at a time.
  6. Fold in the lemon zest and juice, polenta, baking powder and salt.
  7. Spoon into the prepared tin and bake for about 50 minutes or until set.
  8. The cake will be brown on top.
Please log in to view this recipe
Forgot Password?

sign up