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
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.