Saturday, 5 March 2011

☤ corny good

after being struck with the awful norovirus
and my appetite returned
I wanted a cake without gluten:
something lemony:
thumbing through the internet
turned up a recipe that claimed 
'if you try to imagine what lemon curd 
would taste like in cake form,
this would be it':

lemon polenta cake
you will need ....
200g softened butter
200g caster sugar
200g ground almonds
100g fine polenta {cornmeal}
1½ teaspoons baking powder {gluten free}
3 eggs
the zest of 2 unwaxed lemons

for the syrup .....
the juice of 2 lemons
125g icing sugar

preheat your oven to 180°c/350°f/gas 4:
line the base of a 9in/23cm springform cake tin
and grease the sides well

either with a gadget or by hand
mix the butter and sugar together until
pale and fluffy
mix together the flour, almonds, baking powder
and polenta
now add some of this to the butter mixture
along with one egg and mix well
repeat this for the other 2 eggs
stir through the lemon zest then  
spoon into your baking tin
bake for about 40 minutes testing with a 
skewer to for 'doneness'
it should come out cleanish
cool in the tin on a rack
while you.....
make the syrup by heating the lemon juice 
and icing sugar until dissolved
pierce the top of your cake all over
then drizzle on the syrup
leave to cool before taking out of the tin
super moist and soft
eat on its own or with a dollop of
something creamy!


  1. Oh I am torn now. I saw a polenta cake recipe with frozen berries that I was tempted to make, now I want to change my mind and make this as my husband loves all things citrus - perhaps I can combine the two recipes. Mmmmm....

  2. Ah guess what I actually made your recipe but with the addition of frozen blueberries. And it was Deeeeelicious. So Thank you. I will be posting it later in the week.

  3. oo that sounds yum:
    might have to add some raspberries to mine ~ when I get to pick the first ones from my garden {hopefully}
    roll on Summer ....


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