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Flour-less Baking Recipe: Lemon Polenta Cake

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.

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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

Lemon-Polenta-Cake

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

  1. Pre-heat the oven to 160°C
  2. Butter two 6” cake tins and flour with polenta
  3. Cream the butter and sugar until white
  4. Beat the eggs and add them little by little
  5. Gradually add the lemon juice and grated zest
  6. Sieve the dry ingredients and fold them into the mixture
  7. Divide the mixture between the tins
  8. Bake at 160°C for approximately 30 minutes
  9. Boil the lemon juice and sugar then pour the mixture over the cake as soon as it comes out of the oven
  10. Once cooled, remove the cakes from the tins, dust with icing sugar and serve with fresh fruit and crème fraiche

Lemon Polenta Cake Full

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