This tangy gluten-free lemon polenta cake by Dr. Oetker is light and zesty and the perfect finish to your meal.
Gluten-free lemon polenta cake
Serves: 8 | Preparation time: 15 mins | Cooking time: 1 hour 15 minutes
GF V
Ingredients
- 300g/12oz butter, softened
- 300g/12oz caster sugar
- Finely grated rind & juice of 2 lemons
- 4 large eggs, beaten
- 300g/12oz ground almonds
- 150g/6oz polenta
- 1 tsp Dr. Oetker Baking Powder
For the glaze:
- Finely grated rind & juice of one lemon
- 75g/3oz granulated sugar
Method
- Pre-heat the oven to 160°C, 320°F, Gas mark 3. Grease a 23cm/ 9-inch spring form tin and line with greaseproof paper
- Put the butter, sugar and lemon rind into a mixing bowl and beat with an electric whisk until pale and fluffy. Gradually whisk in the eggs, then add the ground almonds, polenta, lemon juice and baking powder and carefully fold in until mixed thoroughly
- Spoon into the prepared tin and smooth until evenly spread. Bake in the oven for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out clean. The cake should be golden brown and springy to touch. If the top starts to get too brown before it is cooked through then cover with foil
- While the cake is cooking make the glaze by mixing together the rind and juice and the sugar to make a thick sugary mixture
- Once the cake is cooked pour the sugary mixture over the top straight away and leave to cool in the tin. Once cool remove from the tin and remove the greaseproof paper. Transfer to a serving plate and serve