Polenta cake is a personal favourite of mine. You wouldn’t know it is naturally gluten free so it’s perfect for those with allergens. The orange and lemon juice adds a fresh flavour that tastes brilliant served hot or cold with cream or custard, and reminds me of autumn so is perfect for this time of year.

Simple Orange & Lemon Polenta Cake (GF)

Difficulty: Easy

Prep time

minutes

Cooking time

minutes

This recipe makes approximately 10 servings.You will need a cake tin greased and lined with baking parchment.

Ingredients

200g unsalted butter, softened
100g Demerara sugar
80g fine white caster sugar
3 eggS
1tsp Vanilla essence
1tsp Almond essence
1 tsp baking powder
125g ground almonds
110g Polenta
Juice of 2 oranges
Juice of 1/2 lemon

Directions

Preheat the oven to 160 degrees C.
Cream the butter and sugars together until light and fluffy.
Beat in the eggs, one by one, then add the vanilla and almond essence.
Fold the ground almonds, polenta, baking powder and orange and lemon juice Into the batter, and mix till thoroughly combined.
pour into the prepared cake tin and bake for 40-50 minutes, until springy to touch and a skewer come out clean.
Remove from the oven and allow to cool completely before slicing to serve. Enjoy!

Notes

Additionally you can drizzle over an orange syrup to serve, made by simmering 100g caster sugar with 200ml fresh orange juice over a medium heat for about 10 minutes stirring constantly. Delicious!