Lemon Polenta Cake

My inspiration for this cake, came from a recipe out of The Guardian and you can vary the flavours by using lime or orange.   I use Oatly oatgurt yogurt, the nearest I have found to dairy free yogurt and chickpea flour, as I had no other gluten free flour and both worked great in the recipe.

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 oat yogurt 
2 lemons
1 tbsp cornflour

Makes 8-10 slices

Pre-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.

Zest the lemons and add to the bowl with the almonds, polenta, chickpea flour, bicarbonate of soda, baking powder and yogurt 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 yogurt and is a match made in heaven with this fantastic vegan lemon curd recipe.