Gluten-free lemon cake
This gluten-free lemon cake is made with ground almonds and polenta then drizzled with a lemon syrup. It’s zesty and yummy – perfect for summer afternoon tea parties or for special occasions. I made it dairy-free by using cold pressed sunflower spread, but you can use normal butter too if dairy is not a problem for you!
Ingredients
Method
- Preheat the oven to 180°C.
- In a bowl mix the ground almonds, polenta and baking powder together.
- Grease & line a springform cake tin.
- In another bowl cream together the butter and sugar then add the vanilla.
- Mix in some of the almond mixture, then add an egg, some almond mixture and so on.
- Finally fold in the lemon zest.
- Spoon the mixture into the cake tin and bake in the middle of the preheated oven for 35-40 minutes.
- Meanwhile make the syrup drizzle by boiling the lemon juice, sugar and water in a small saucepan for about 3 minutes. When it’s reduced the consistency to a syrup, turn off the heat..
- When the cake is golden and an inserted skewer comes out clean, take it out of the oven and leave it in the tin.
- loosen the springform and prick the cake all over with a skewer and spoon the syrup over .
- Leave for about 20 minutes while the cake absorbs the syrup.