Thanks to nigella.com
200g softened, unsalted butter plus extra for greasing.
200g caster sugar
200g ground almonds
100g fine polenta or cornmeal
11/2 tsp gluten free baking powder
3 large eggs
Zest of 2 lemons (keep the juice for the syrup)
3 large eggs
Preheat the oven to 180°C. Line and butter a 23″ spring form cake tin with wax paper.
Cream the butter and sugar together until pale and fluffy.
Mix the polenta, almonds and baking soda together and add the lemon zest.
Lightly whisk the eggs.
Add a little of the polenta mix to the creamed butter and sugar, then add a little egg.
Continue alternating both until all ingredients are mixed together.
Pour into your prepared tin and bake for 40 minutes or until a skewer comes out clean.
Make the syrup.
Poke holes un the cake with a skewer, whilst still in the cake tin and carefully drizzle the syrup onto the cake until it has all been used.
Leave to cool in the tin. Serve with creme fraiche and fresh raspberries or cream if preferred.
Juice of 2 lemons
125g icing sugar
In a small saucepan heat the 2 together until the sugar has dissolved and remove from the heat.
• If you do not have gluten free baking powder, leave it out but make sure you beat vigorously when alternating between the egg and polenta addition stage.
• To make it dairy free, omit the butter and substitute it with 150ml mild olive oil.p