Thursday, 6 October 2016

Lemon Polenta Cake

My inspiration for this cake, came from a recipe out of The Guardian, but I changed the recipe by using coconut yogurt instead of soya, with chickpea flour as the flour element.

100 g dairy free margarine
150 g caster sugar
100 g ground almonds
100 g polenta
50 g chickpea flour
1 tsp bicarbonate of soda
1 tsp baking powder
200 g coconut yogurt
2 lemons
1 tbsp cornflour


Makes 8-10 slices

Heat the oven to 180° and grease an 8" loose bottom cake tin.   In a mixing bowl, cream the margarine and caster sugar till light and fluffy.



Add the zest of the lemons, almonds, polenta, chickpea flour, bicarbonate of soda, baking powder and yogurt to the bowl and combine thoroughly.




Juice the lemons, put 2 tbsp juice into a cup and heat the rest in a pan.   Add the cornflour to the cup and stir to remove any lumps, then add to the pan, whisking as the mixture thickens to a paste.


Whisk the cornflour paste into the cake mixture, then pour into the tin and bake for 45-50 mins, until golden brown and a skewer comes out clean, when you pierce the cake.




The cake is awesome with ice-cream, cream or coconut yogurt or whatever you fancy, but its a winner of a recipe.

You can also divide the mixture between metal rings or cupcake cases, to make individual portios, which made 12 when I made them this morning, as you can see I had to try one .




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