for the cake
- 200 grams caster sugar
- 100 grams fine polenta
- 100 grams gluten free flour
- 100 grams ground almonds
- 200 grams soft unsalted butter (and a little extra for greasing the tin)
- 1 ½ tspns gluten free baking powder
- 3 large eggs
- zest of 2 lemons
for the syrup
- juice of 2 lemons
- 125 grams icing sugar
Line the base of a cake tin (23cm) with greaseproof parchment and grease with salt butter, ensuring that the entire tin is well greased. Preheat the oven to 180C/350F (lower if you are using a fan assisted oven).
Beat the butter and sugar together in a large bowl until the mixture becomes pale and whipped (either by hand or with a mixer).
In a separate bowl mix the ground almonds, polenta and baking powder together. Beat some of the dry mixture into the butter/sugar mixture, then add one egg and alternate between adding the dry ingredients followed by an egg each time, mixing the whole time.
Finally, mix in the lemon zest and scrape the completed mixture into the cake tin and bake in the oven for approximately 35 minutes. Remove from the oven and use a cake tester, which should come out clean. You will know if the cake is cooked, if the edges begin to slightly golden and begin to shrink away from the sides of the cake tin.
To make the syrup, heat the lemon juice on a medium heat and add the icing sugar. Stir until the icing sugar has dissolved and the syrup begins to boil. Prick the cake all over with a skewer and pour the syrup all over the cake. Leave to cool and then remove from the tin.