Total fat Saturated Salt Sugar Protein
41.6g 17. 3g 0.25g 39.4g 10.4gLemon polenta cake
By Dr Oetker (www.pizzaristorante.co.uk) GF V
Serves 8-10 | Prep 15 mins | Cook 1 hour 15 minutes | Calories 617 (per serving)300g (12oz) butter, softened
300g (12oz) caster sugar
finely grated zest and
juice of 2 lemons
4 large free-range eggs, beaten
300g (12oz) ground almonds
150g (6oz) polenta
1 tsp gluten-free baking powder
FOR THE GLAZE
finely grated zest and juice of 1 lemon
75g (3oz) granulated sugar1 Preheat the oven to 160°C. Grease a 23cm (9in)
springform tin and line with greaseproof paper.
2 Put the butter, sugar and lemon zest into a mixing
bowl and beat with an electric whisk until pale
and fluffy. Gradually whisk in the eggs, then add the
ground almonds, polenta, lemon juice and baking
powder and carefully fold in until mixed thoroughly.
3 Spoon into the tin and smooth until evenly spread.
Bake in the oven for 1 hour 15 minutes, or until a
skewer inserted into the centre of the cake comes
out clean. The cake should be golden brown and
springy to touch. If the top starts to get too brown
before it is cooked through, then cover with foil.
4 While the cake is cooking, make the glaze by
mixing together the rind and juice and the sugar
to make a thick sugary mixture. Once the cake
is cooked, pour the sugary mixture over the top
straight away and leave to cool in the tin. Once
cool, transfer to a plate and serve.