Monday, August 04, 2008

Recipe: Lemon Polenta Cake


Anna has asked me to post the recipe for Lemon Polenta Cake. I don't normally reproduce recipes published elsewhere, but as this is an adaptation, I'll make an exception (suggested substitutes in brackets).

Lemon Polenta Cake

Serves 8

175 g butter (olivio)
175 g caster sugar (xylitol)
2 large eggs, beaten
150 g ground almonds
85 g polenta
1/2 tsp gluten-free baking powder
zest of 2 large lemons
2 tbsp lemon juice

For the lemon syrup:
85 g caster sugar (xylitol)
zest and juice of 1 large lemon

Preheat oven to 180 degrees c. Line the base of a 17 cm spring-release cake tin with non-stick parchment paper and lightly grease the sides.

Cream butter (olivio) and sugar until light and fluffy. Gradually beat in eggs. Fold in almonds, polenta, baking powder, lemon zest and juice, and mix thoroughly.

Spoon mixture into prepared tin and bake for 45-50 mins or until a skewer inserted into the centre comes out clean. Set aside to cool.

To make syrup, place sugar, lemon zest and juice, and 2 tbsps water in a small pan and heat until sugar (xylitol) dissolves. Simmer for 5 mins, then remove from the heat.

Remove cake from tin and transfer to serving plate. Using a cocktail stick, prick the cake in several places. Drizzle over with syrup.

4 comments:

Woody76 said...

Djinn, what a fantastic blog. Just what I was looking for and I must say your chicken Korma recipe was gorgeous! I've been on the Candida diet for just 6 weeks now and whilst it has been tough, I am definitely starting to feel better. I've been getting more creative myself but thanks so much for some great ideas as there doesn't seem to be anything else like this for the UK out there on the web.

Djinn said...

Thanks Woody76 - glad you're enjoying the recipes!

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Interesting blog. I love the recipes posted here. Just keep on posting because from time to time I'll check your yummy recipes.

Rob said...

Fantastic recipe! Cooked this for our Christmas lunch and it turned out fantastic. So good we cooked it again a week later. Thanks for recipe!