A delightful gluten free cake recipe, using polenta and a drool worthy lemon syrup.
This recipes makes 1 dozen muffin sized cakes, 2 dozen mini-muffin sized cakes or a large loaf
250g butter, at room temperature
1 cup caster sugar
4 large eggs
1 1/4 cup gluten free self- raising flour
1 cup fine polenta
2 teaspoons baking powder
zest and juice of 3 lemons, 3 tablespoons reserved
3 tablespoons caster sugar
- Preheat the oven to 170 degrees and line a spring-form round baking tin or a 20 X 20 square tin or a 12 hole muffin tin or equivalent with baking paper or cupcake papers
- Cream together the butter and sugar until pale and fluffy
- Beat in the eggs one at a time until fully incorporated.
- Whisk in the lemon zest and lemon juice
- Whisk in the flour, polenta and baking powder
- Add the lemon juice and whisk thoroughly to combine
- Pour the cake batter into the prepared tin and bake for about 25-30 minutes until a skewer to the centre of the cake comes out clean. Allow to cool fully before removing from the tin.
- In a small saucepan combine the caster sugar and reserved lemon juice and bring to a boil allow to bubble for 5 minutes. Allow the syrup to cool to just warm before brushing the cake with the warm syrup. This cake can last about a week if kept in an airtight container in the fridge. The lemon flavour is stronger the next day and the syrup keeps the cake moist, making this a great cake to make the night before for a bake sale.