About this recipe:I have become more and more aware that these days many people are intolerant to many foodstuffs. We have a village Flower and Produce Show every year and this year I have managed to get a "Free From" class introduced in the baking section. In light of this I have been trying to develop this version of the famous lemon drizzle cake. It was a radio program that prompted the 'naughty' drizzle.
Preheat the oven to 160 C / Gas 2-3 and line a standard loaf tin.
Cream together the caster sugar and the butter.
Add the yolks to the mix as well as the milk and the juice and zest of one lemon. Mix well.
Part of the problem with using a different type of flour is the very poor rise. To this end sieve the polenta and baking powder a couple of times to introduce as much air as possible. Bit by bit and as gently as possible fold into the cake mix.
Whisk the egg whites to soft peaks and then gradually and gently fold into the cake mix. This again helps add air to the cake and helps with the rise. Transfer into a lined loaf tin.
Bake for 35 minutes and then reduce the heat to 120 C / Gas 1/2 for a further 15 minutes.
In a small bowl mix the juice and zest of the second lemon with the icing sugar. Once it is mixed into a stiff icing, slowly thin with the gin until a runny consistency is achieved.
When the cake comes out of the oven and while its still warm, drizzle over the top the icing sugar mix. Do this a little at a time to allow the mix to soak into the cake. Save a little of the icing mix until the cake has thoroughly cooled then pour over the top.
Obviously you can leave out the alcohol by using the juice of another lemon. I'll add a message to let everyone know how I get on at the Village Show. Wish me luck!