Lemon Polenta (Cornmeal) Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
6 slices
- Serves:
- 6
ingredients
- 115 g chopped dried dates
- 90 ml water
- 115 g butter or 115 g margarine
- 2 medium eggs or 2 medium egg substitute
- 85 g ground almonds
- 55 g polenta (cornmeal)
- 55 g gluten-free flour or 55 g rice flour
- 1 teaspoon baking powder
- 2 teaspoons grated lemon rind
- 2 tablespoons lemon juice
directions
- Grease and line a small cake tin or loaf pan and set the oven to 180°C or 350°F.
- Place the dates and water in a pan and simmer over a low heat until they are soft and most of the water has been absorbed. Allow them to cool a little.
- Process the dates and butter or margarine until creamy.
- Add the eggs, ground almonds, polenta, flour, baking powder, lemon rind and lemon juice. Process until well combined. The mixture should have a soft dropping consistency, so add a little extra water if needed.
- Place the mixture in the baking tin and bake for approximately 45 minutes or until golden brown and firm to the touch.
- Allow the cake to cool in the tin for 5 minutes then turn out onto a wire rack and remove the lining paper. Once cold, store in an airtight container and eat within three days or freeze.
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RECIPE SUBMITTED BY
<p>I am living happily as a housewife in the English countryside (having grown up in rural Pennsylvania). This leaves me time to explore new recipes. I enjoy cooking and eating.<br /> <br />I love to bake, and my family likes treats, so we have cookies, muffins, and new-to-me English desserts sometimes, and I'm baking bread again.<br /> <br />My life also allows time for my other passions, reading and gardening. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /></p>