Lemon & Polenta Syrup Cake (GF, DF, V)
- Nov 28, 2017
- 2 min read
These days catering for individuals with an array of different diets can be difficult. However, this cake is adaptable for pretty much anyone ! I chose to make this cake gluten free for this occasion, but you can make it dairy free and / or vegan as you wish.
The Recipe --
Cake:
200g soft unsalted butter (substitute 150ml light olive oil for DF &/or V)
200g caster sugar
100g polenta (fine or corn meal)
200g ground almonds
1 1/2 tsp baking powder (ensure your brand is GF)
3 eggs (substitute a 1/4 cup of unsweetened apple sauce per egg for V)
Zest of 3 lemons
Syrup:
Juice of 3 lemons
125g icing sugar
Step 1:
Line and grease a 23cm cake tin or use a non stick rubber cake tin.
Step 2:
Preheat oven to 180 degrees C.
Step 3:
Add the butter and sugar to a large bowl and beat until pale and whipped (by hand / standing mixer)
Step 4:
Mix together the almonds, polenta and baking powder in a separate bowl. Beat 1/3 of this into the butter and sugar mixture, followed by an egg. Repeat this process until you have used all the eggs and dry ingredients.
Step 5:
Mix in the lemon zest and put into your prepared tin. Bake in the oven for about 35 - 40 minutes or until golden and a skewer comes out relatively clean (expect some crumbly bits). Leave the cake in its tin.
Step 6:
To make the syrup boil together the lemon juice and icing sugar until the sugar is completely dissolved.
Step 7:
Use a thin skewer to prick holes in the top of the cake. Pour on the syrup and leave the cake to sit in its tin until completely cooled.
Step 8:
Garnish as you wish. A sprinkling of icing sugar and lemon zest works well ! This cake is great served with yogurt (coconut is an option for V) or chantilly cream.
Let me know if you make this !
Instagram: @luluerie
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