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Sliced flourless lemon & polenta drizzle cake

Lemon polenta cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 8 slices

This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert

  • Gluten-free
Nutrition: per slice
NutrientUnit
kcal590
fat31g
saturates11g
carbs69g
sugars51g
fibre2g
protein10g
salt0.6g
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Ingredients

  • 140g butter, softened, plus extra for the tin
  • 2 lemons softened, plus extra for greasing
  • 3 eggs
  • 250g golden caster sugar
  • 200g ground almond
  • 175g polenta or fine cornmeal
  • 1 tsp gluten-free baking powder
  • mascarpone, to serve

For the drizzle

  • 140g golden caster sugar
  • 1 lemon, juiced

Method

  • STEP 1

    Butter a 23cm cake tin and heat the oven to 180C/160C fan/gas 4. Put the lemons in a saucepan and cover with cold water. Bring to the boil, drain, pour over more cold water, then simmer for 1 hr until the lemons are really soft, topping up with more water if you need to. Drain the lemons well. When cool, halve them, remove the pips and blitz in a food processor to a purée.

  • STEP 2

    Add all the other cake ingredients and carry on blitzing until you have a loose batter. Scrape the batter into the cake tin and bake for 40-50 mins until golden and starting to shrink away from the sides.

  • STEP 3

    While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, pour over the drizzle and leave to cool completely. Serve with mascarpone.

Goes well with

Recipe from Good Food magazine, April 2014

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Overall rating

A star rating of 4.7 out of 5.31 ratings
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