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
Ingredients
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
Method
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.
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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