Eating good quality gluten free food, mainly in Edinburgh

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Gluten Free Lemon and Polenta Cake

A gluten free cake recipe with no need for GF flour substitution is always a good find. I loved this crumbly, zingy cake before diagnosis and the fact it is gluten free is now an added bonus.

The recipe comes courtesy of the cooks at the superb Edinburgh art gallery cafes: Modern One and Two, plus the Portrait Gallery on Queen Street – all managed by Heritage Portfolio. Cooking all the food from scratch, the cafes use locally sourced food and are also very gluten free aware and there is always a good choice of GF goodies including terrific lunches. With advanced warning you can also enjoy an entire gluten free afternoon tea at the Portrait Gallery – definitely worth a try!

INGREDIENTS

225g unsalted butter
225g caster sugar
225g ground almonds
1 tsp vanilla essence
3 eggs
Zest of 2 lemons
Juice of one lemon
115g polenta flour (I use maize flour which is pretty much the same thing, from Holland and Barrett)
1 tsp baking powder

To top:
Juice of one lemon
2 tbspn caster sugar

METHOD

Preheat oven to 160 degrees
Butter and flour a cake tin (mine is 19 cm x 25 cm)

Beat butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Beat the eggs and add to the mixture and then fold in the lemon zest, lemon juice and polenta. Bake for 45-50 minutes.

Mix together the lemon juice and caster sugar. As soon as you take the cake out of the oven jab it all over with a skewer and spoon over the lemon juice and caster sugar so it soaks in.

This cake is also lovely as a pudding, served with a dollop of creme fraiche.

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