About this recipe:This very lemony polanta cake uses healthy alternative ingredients like demerara sugar and ground almonds instead of flour. You can find ground almonds at health food shops, or make your own by grinding unroasted, unsalted, peeled almonds. Note: If you use gluten-free baking powder (such as Dr Oetker®), this is a will be a gluten-free cake recipe!
500g demerara sugar
450g butter, room temperature
6 eggs, room temperature
550g ground almonds
200g fine polenta
1 teaspoon baking powder
1/2 teaspoon salt
6 lemons, juiced and zested
150g caster sugar
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Preheat an oven to 150 C / Gas 2. Line the bottom of a 25cm cake tin with baking parchment.
Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
In a separate bowl, combine the almonds, polenta, baking powder, salt and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
Pour the mixture into the prepared tin and bake in the preheated oven until the cake is golden and a skewer inserted into the centre comes out clean, 90 to 120 minutes.
While the cake is baking, combine the lemon juice and caster sugar in a saucepan. Bring to the boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
Remove the cake from the oven and use a skewer to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the tin completely before serving.
To ensure this cake is gluten free, make sure your baking powder is gluten free.