Hot-cross buns and simnel cake are everywhere. This Easter, try something different and embrace the tastes of spring with this zingy (and gluten-free) lemon polenta cake.
This recipe is from Grace Cheetham, who’s not only a great cook but also suffers from gluten intolerance herself – so you know this cake is going to be gluten-free and delicious!
Gluten-free lemon polenta cake
Preparation time: 10 minutes
Cooking time:35–40 minutes
300g/10oz dairy-free margarine, softened, plus extra for greasing
200g/7oz/1 cup fruit sugar
4 large eggs, beaten
4 tbsp clear honey
150g/5½oz/¾ cup quick-cook polenta
200g/7oz/2 cups ground almonds, plus extra for topping
1 tsp gluten-free baking powder
½ tsp xanthan gum
juice of 1½ lemons and grated zest of 1 lemon, plus pared or grated zest of another lemon to decorate
1. Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a deep 20cm/8in cake tin with dairy-free margarine and line the base with a circle of non-stick baking parchment.
2. Using a hand-held electric whisk, beat the margarine and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs, a little at a time, then the honey.
3. Using a metal spoon, fold in the polenta, ground almonds, baking powder and xanthan gum, then the lemon juice and zest. Mix thoroughly and pour into the prepared cake tin.
4. Bake in the oven for 35–40 minutes until golden brown around the sides and firm to the touch and a skewer inserted in the centre comes out clean. You will notice that there
are cracks all over the top. Take the cake out of the oven and leave to cool in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely.
5. Sprinkle with the extra ground almonds and the pared or grated lemon zest.
Whether you’re suffering from allergy-related IBS, eczema, asthma, migraines or chronic fatigue, or you’re coeliac, Simply Gluten-Free and Dairy-Free will show you how to use substitute ingredients and simple cooking techniques to make mouth-watering meals. Find more inspiration on author Grace Cheetham’s award-winning blog glutendairyfree.co.uk.
“Grace Cheetham’s book gives us a fresh approach… many people newly diagnosed with coeliac disease are also lactose intolerant until their guts start to heal. The broad world flavours in these recipes are robust and flavoursome.” Coeliac UK