I’ve made plenty of cupcakes and bars so it was time to make a cake. I don’t trust my oven. Even after 5 years in this house, I have not figured out my expensive Smeg oven. It cooks unevenly and seems to burn the outside of everything before the inside is cooked. Anyway, I wouldn’t let it beat me and I decided to make this gluten-free lemon, berry polenta cake, which I found at www.cakeboule.wordpress.com
I saw it getting a bit too brown on top before the time was up so I covered it with tinfoil but it still got a little too dark on the bottom even though I pulled it out well before the instructions said. I have adjusted the timing accordingly in the recipe but check it after 35 minutes to see if a skewer comes out clean. If it does, get it out of there. This is a very moist, totally delicious cake with a brilliant sharpness from the 4 lemons, which cuts through the sweetness of the sugar syrup which gets poured over the cooked cake. This was a triumph of flavour according to me and one of the best gluten-free recipes I have made.
- 150g (2/3 cup) soft room temperature butter
- 150g (2/3 cup) caster sugar
- 3 eggs
- 75g (1/3 cup) ground almonds
- 1/2 tsp gluten-free baking powder
- 4 lemons – grated rind and juice
- 75g (1/3 cup) polenta (quick cook fine grain variety)
- 50g (1/5 cup – about 2 tbsp) white sugar (for the sugar syrup)
- 200g (3/4 cup) blueberries
- Preheat oven to 170°C/Fan150°/325°F/Gas 3
- Grease a 20cm/8”cake tin and line with baking paper or greaseproof.
- Beat butter and 150g sugar together until pale and light (about 5 mins).
- Beat in eggs, one at a time.
- Mix in the ground almonds and baking powder until fully combined.
- Stir in all the grated lemon rind and juice of two lemons – reserve the rest for the sugar syrup.
- Stir in the polenta and then the berries.
- Spoon mixture into cake tin.
- Bake for approx 35/40 minutes on the middle shelf.
- Allow to cool in the tin.
- Add the juice of the remaining 2 lemons into a saucepan with 50g sugar.
- Boil gently, stirring regularly, for 5 minutes to form a thick syrup.
- Make holes in the cake with the cake tester or a skewer and pour syrup over the cake
- Allow to cool before removing from the tin.
Keep in an airtight container for up to 3 days. I glazed this cake with a simple mixture of icing sugar, lemon juice and water – just to make it pretty but it’s not necessary.
Preparation time: 15 minutes
Cooking time: 35 minutes
Diet tags: Gluten free and low Fodmap
Number of servings (yield): 8