☤ 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!