Lemon Polenta (Cornmeal) Cake

This cake is surprisingly pleasant, with a bit of a rough texture (not unpleasant) and nice lemon flavour. I ate it plain, but it would be good with fruit, yogurt, ice cream or soy dream. Rice flour can be substituted for the polenta (cornmeal) if needed. This recipe is taken from Barbara Cousins' book Cooking Without Made Easy. It is one of her books of recipes without added dairy, gluten, sugar, or yeast. I've embarked on eating this way and have had wonderful results, but have found some not so wonderful recipes along the way. These books are the big exception! There are so many wonderful recipes, including breakfast, lunch, dinner, snacks, baked goods and desserts. She is British, and some recipes are typically British, but she gives alternate measurements and the choices are diverse.

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 6 slices

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

1. Grease and line a small cake tin or loaf pan and set the oven to 180°C or 350°F.
2. 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.
3. Process the dates and butter or margarine until creamy.
4. 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.
5. Place the mixture in the baking tin and bake for approximately 45 minutes or until golden brown and firm to the touch.
6. 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.