‘Recipes can be adapted in many different ways to avoid gluten and to make life simpler.
nt ways to avoid gluten and to make life simpler especially if the cake is intended for sharing during a busy weekend.
This cake is moist and dense and is great for freezing.
It works well with oranges too and I have also made it with lime, substituting the ground almonds with coconut. The combination of lime and coconut is one of my favourites.
Buttermilk adds an incredible texture to anything that is baked and the cake crumb is lighter. This is a dense and moist cake and a small slice served with Greek yoghurt and slices of citrus also an incredible dessert.
For the lemon and ginger polenta cake you will need: 150g butter 200g caster sugar 150g ground almonds 150g polenta 2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 1 teaspoon cornflour 4 eggs grated rind of 2 lemons 70ml buttermilk vanilla a pinch of salt 1 teaspoon fresh ginger For the syrup, you will need: 150g icing sugar Juice of 2 lemons grated zest of a lemon 1/2 teaspoon ginger powder a pinch of salt vanilla You will also need: Baking paper, a non stick 23 cm cake dish with a loose bottom and some non stick cooking spray [I use Fry Light Butter Flavour]
Preheat the oven to 180C. Prepare the cake tin with cooking spray and line the bottom of the tin.
Use an electric mixer and beat the butter with the caster sugar until the mixture appears white and fluffy.
Add the buttermilk and carry on beating until the mixture is even. In the meantime beat the eggs and keep aside.
In a large bowl mix the polenta, ground almonds, baking powder, bicarbonate of soda, cornflour and lemon zest.
Add the vanilla. Mix it with a spoon until it appears even. Add half the eggs to the butter mixture and after it blends in, still using the electric mixer, scrape the sides of the bowl then add half the polenta mix, then again the rest of the eggs, scrape the bowl using a spatula and once again when the mixture is even in appearance, add the rest of the polenta mixture and carry on folding in using a large metal spoon.
Pour the batter into the prepared cake dish and bake in a preheated oven for 40-45 minutes. In the meantime, make the lemon syrup by mixing all the ingredients in a saucepan on low heat.
Keep stirring and once the sugar has dissolved, wait until you see the sign of the first bubble and remove from the heat immediately.
Remove the cake from the oven when it is done and leave prick it all over by using a tooth pick or very fine skewer. Pour the syrup gradually over the surface and once it is absorbed by the cake, keep pouring in small amounts until you have used up all the syrup. Preferably leave in the tin while you are doing all this and allow to cool. I removed my cake from the tin and then poured the syrup, purely for demo reasons during our live tv show.
Trade Enquiries: Buttermilk, Delamere goats butter, Kolios Greek Yoghurt available at Quality Foods Saxa Salt by Premier Foods at George Borg Ltd Fry Light Cooking Spray, President Butter by Rimus Group Polenta and ground almonds by Lamb Brand