Lemon and Almond Polenta Cake
A little TREX, for greasing
125g (5oz) TREX, at room
150g (6oz) caster sugar
4 large eggs
½ tsp almond essence
Finely grated zest and juice
of 1 lemon
200g (7oz) ground almonds
200g (7oz) instant polenta
2 tsp baking powder
100g (4oz) icing sugar
1 tsp finely grated lemon zest
2-3 tbsp lemon juice
Lemon jelly slices, to decorate
If you’re making the cake for someone with gluten intolerance, check the label on the baking powder to make sure that it’s gluten-free.
This moist cake is made with ground almonds and instant polenta, making it wheat-free and glutenfree — though you’d never guess!
1. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease a 23cm (9in) round cake tin with a little TREX, then line the base with baking paper.
2. Put the TREX, sugar, eggs, almond essence, lemon zest and lemon juice into a large mixing bowl. Add the ground almonds, polenta, salt and baking powder. Use a wooden spoon to beat together until smooth and creamy, about one to two minutes.
3. Transfer to the prepared tin and level the surface. Bake on the middle shelf of the oven for 40-45 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack to
4. To decorate, mix the icing sugar with the lemon zest and lemon juice to make a thin icing. Drizzle over the cake and decorate with lemon jelly slices. Leave until set, then serve.
I also adapted this recipe by replacing the 5oz Trex with 6oz butter and i added 2oz coconut and 2tsp vanilla essence in place of 1/2 tsp almond essence to make a coconut cake.
I used the deep 9 inch cake tin I use for my Christmas cake.