Executive Head Chef, David Coutts shares a delicious, flour-free recipe for his lemon polenta cake, which is best served with a generous spoonful of fresh fruit and crème fraiche.
22nd April 2020
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In the mood for baking something sweet, but don’t have any flour to hand? This lemon polenta cake recipe is the perfect alternative, using fine polenta as a flour substitute. Grab your apron, roll up your sleeves and get stuck in for an afternoon treat or delicious dessert.
INGREDIENTS
For the cake
225g caster sugar
225g butter
200g ground almonds
125g fine polenta
1 tsp baking powder
3 eggs
1 lemon (juice and zest)
For the syrup
200ml lemon juice
150g sugar
METHOD
- Pre-heat the oven to 160°C
- Butter two 6” cake tins and flour with polenta
- Cream the butter and sugar until white
- Beat the eggs and add them little by little
- Gradually add the lemon juice and grated zest
- Sieve the dry ingredients and fold them into the mixture
- Divide the mixture between the tins
- Bake at 160°C for approximately 30 minutes
- Boil the lemon juice and sugar then pour the mixture over the cake as soon as it comes out of the oven
- Once cooled, remove the cakes from the tins, dust with icing sugar and serve with fresh fruit and crème fraiche