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MY LEMON POLENTA CAKE

MY LEMON POLENTA CAKE

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Serves: 6

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  • Gluten Free
What does this mean?

This is my version of Nigella's cake without dairy products and without eggs.

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Ingredients

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For the lemon polenta cake

  • 70 grams dates
  • 100 grams sugar cane
  • 200 grams almonds
  • 100 grams polenta (fine - or cornmeal)
  • 1 ½ teaspoons baking powder (gluten-free if required)
  • 3 teaspoons cornflour
  • 83 ml water
  • 2 lemons (zest of - save the juice for the syrup, below)

For the syrup

  • 2 lemons (juice of)
  • 125 grams icing sugar

Method

  1. Toast the almonds and grind finely.
  2. Chop the dates and blend with the olive oil.
  3. Mix the almond flour obtained with the corn flour (it is important that it is very fine) and then add the fat mass of dates and olive oil, then add the sugar, baking powder and zest lemon rind.
  4. Dissolve cornflour in water and slowly add to the mix.
  5. Grease a 23 cm cake tin with zipper and bake in a preheated oven at 170 degrees for 40-45 minutes.
  6. Meanwhile, prepare the lemon syrup: In a saucepan put the lemon juice with the icing sugar, turn the heat to low heat to dissolve sugar.
  7. Remove from oven and sprinkle the surface of the cake with the syrup, being careful to cover it all well.

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