Delicious Gluten free cakes

Lemon and Almond Polenta Cake

Ingredients

A little TREX, for greasing

125g (5oz) TREX, at room

temperature

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

Pinch salt

2 tsp baking powder

(gluten free)

To decorate:

100g (4oz) icing sugar

1 tsp finely grated lemon zest

2-3 tbsp lemon juice

Lemon jelly slices, to decorate

Expert tip

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!

Method

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

cool completely.

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.

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13 Replies

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  • Thank you so much for this - I know a friend who will appreciate this, as well as many members on this site.

    Moggie x

  • Is it possible to substitute Trex for butter? Vegetable oils are pro inflammatory.

  • Essybabe I have substituted the Trex for butter. It works really well. I use 6oz of butter in place of 5oz Trex. When you use butter you need use approx 20% more butter than Trex. Some people cannot tolerate butter or dairy products so I have the recipe written for both :-) .

  • Derr, I missed the bottom bit lol!!! Thanks! :)

  • Thank you this sound lovely, will give it a try in the week...x

  • Mmmmm sounds really good, love the sound of the coconut version too, thank you x

  • Fruitandnutcase the coconut version is good. I have considered using coconut oil in place of butter/Trex but it is so expensive I'm not sure I can justify the expense. I guess I could try 1/2&1/2 :-/. Also I am thinking about substituting butter/Trex for peanut butter! :-0

  • Hmm - think I would stick with butter or Trex, I'm not a Dan of peanut butter.

  • Thanks this sounds lovely. I make a version of this from a weight watchers recipe using bananas. Never thought to change the main flavour, I will now.

  • tdcco Ooh now that's a thought. :-) I love banana cake. I might try adapting this recipe to banana cake. Can you post your WW version please? Is it gluten free? GF Flour version banana cake doesn't do it for me tho!!!

  • The recipe uses polenta and is gluten free. l will have to type the recipe out and as I am on my phone just now this would be a nightmare. Will do this when I can. Anne

  • That would be lovely. When you have time would be great :-). Thank you Anne x

  • No problem . Will do it early in week.x

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