I have slightly adapted this recipe from its original form, I had looked at a few and then combined them to make mine.
I really hope you enjoy it as whilst the flavours are familiar, it is a different set of ingredients than a traditional lemon drizzle cake and is gluten free.
This will make a proper cake, with about 10-12 slices.
- 200g unsalted butter (chopped)
- 200g caster sugar
- 150g ground almonds
- 100g cornmeal/polenta (finely ground)
- 1 1/2 tsp baking powder
- 3 medium eggs
- 2 large lemons (zest & juice)
- 125g icing sugar
And here are the instructions on how to make it:
- Pre-heat your oven to 180 degrees celsius
- Grease your cake tin with butter and a little flour to dust, I have used the cake tin that has a hole in the middle, but you can use a normal springform one if you like.
- With a mixer/electric whisk mix together the butter and caster sugar.
- In a separate bowl mix the almonds, cornmeal/polenta and baking powder.
- Pour a little of the almond mix into the butter mix, then crack an egg in and whisk. Repeat until all the eggs and the mix are incorporated into the mixture.
- Add in the lemon zest and whisk one last time.
- Spoon the mix into the cake tin and spread so it’s all level.
- Bake in the oven for 35 minutes.
- Once cooked pull the cake out, leaving it in its tin and set aside until it has cooled slightly.
- To make the drizzle, which can be done whilst the cake is baking, pop the icing sugar into a small pan and squeeze the juice from the lemons in.
- Stir on a low heat until all the icing sugar has dissolved.
- With a toothpick/wooden skewer make holes in the cake all over the top of it, as gently as you can.
- Pour the warm lemon mix over the cake and leave it to sink in.
- The cake should be oozing with lemon and have a nice stickiness to it. ENJOY!