Tuesday, March 16, 2010

Lemon and Polenta Cake

Half of my family have decided to go wheat free so this recipe from The Telegraph seemed like an interesting way to make a cake without using flour. It is nice and lemony and also suitable for those on a gluten free diet. If you are not sure what polenta is, it is ground corn meal, commonly used in Italy and other European countries.
                                                                              Photo: CHRISTOPHER JONES
6oz/175g unsalted butter, softened
8oz/225g caster sugar
7oz/200g ground almonds
3 large eggs
Zest of 4 whole lemons and juice of 1
4oz/115g polenta
1 tsp baking powder
Pinch of salt
Preheat the oven to 325F/160C/gas mark 3. Line an 8” (20cm) tin with baking parchment.
Put all the ingredients in a food processor and whizz to a smooth batter.
Spoon into the lined tin and bake for 45-50 minutes, until a skewer pushed into the centre comes out with no uncooked batter on it. Cool in the tin.

1 comment:

  1. Oh, that sounds and looks so refreshing, You can do so much with polenta as it is very versatile and with lemon it's a knockout.


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.