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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Easy to make cake that is lovely and moist. As a bonus it is gluten free as it is made from polenta (corn meal) and almond meals. Contains no flours Ingredients:
450 g butter, at room temperature |
2 cups caster sugar |
6 eggs |
1/2 teaspoon vanilla essence |
3 lemons, juice and rind of, finely grated and juice reserved |
450 g almond meal |
1 1/2 cups polenta, 275g (corn meal) |
1 1/2 teaspoons baking powder (ensure gf if required) |
Directions:
1. Preheat oven to 160C.( 320°F ).
2. Grease and line a 26cm (10 inch) round cake tin with paper.
3. Beat the butter and sugar until pale and creamy. Beat in the eggs, one at a time.
4. Stir in the essence, rind and juice.
5. Fold in the remaining ingredients.
6. Pour into the cake pan and cover with aluminium foil. Bake.
7. Check after 40 minutes - the cake is cooked when the crumbs cling to an inserted skewer. The cake should take between 40 minutes and one hour to cook.
8. Serve dusted with icing sugar and with cream, mascarpone or vanilla yogurt.
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