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Polenta cake

February 22, 2012

Arlo’s friend Meadow can’t eat gluten and if I make a cake he often asks whether she could eat it – just in case she drops by unexpectedly for tea I think. Well unfortunately she can’t eat this one the way I made it today, but, that’s because I didn’t have any ground almonds and used wheatflour instead. Normally it’s a gluten free cake  and it’s delicious. And on a pretty plate too.

Mix 40z butter with 4oz caster sugar and beat well. Separate two large eggs and beat the whites in and then add the yolks – less likely to curdle I think (which can be important with gluten free cakes). Add 40z polenta – I think mine was a bit coarse, but it doesn’t matter too much, and 2oz ground almonds (as I’ve said I used wheat flour instead, but it works with a half rice flour and half corn flour mix too for nut allergy sufferers) and fold in.  Add half a cup full of water gradually – stop if the mixture starts to separate. Put in a lined 8″ square tin – it makes quite a thin cake, so you could use a smaller tin –  I just don’t have one. Bake for about 45 minutes in a moderate oven – about 160c?

Meanwhile zest a large lemon and then squeeze it  – you’ll need 4 fl oz of juice – add water if there’s not enough (more is better in this case so be generous) and put zest,  juice and 3oz sugar in a pan and heat till the sugar’s dissolved. Just before the cake comes out of the oven, quickly boil up the syrup.  Pour it over the cake immediately it’s cooked – cake and syrup need to be hot! Eat.

If you can leave it for a day the polenta softens a little more and it’s even nicer.


One Comment leave one →
  1. February 22, 2012 11:31 pm

    Okay! I have to try this! YUM!

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