This gluten-free lemon polenta cake with honey drizzle is a super fancy take on a classic lemon drizzle. The use of fine polenta gives this bake a crumbly, moist texture and piled high with berries and generously drizzled with fruity honey, it's a sweet, summery winner.
- For the cake:
- 250g butter, softened
- 250g caster sugar
- 3 medium eggs, beaten
- 250g ground almonds
- Few drops of vanilla extract
- Rind and juice of 1 lemon
- 2tbsp milk
- 125g fine polenta
- 11⁄2 level tsp gluten-free baking powder
- For the lemon syrup:
- Juice of 2 lemons
- 6tbsp honey
- Icing sugar
- For the topping:
- 150-170g punnet raspberries
- 180-200g punnet blueberries
- Sprigs of mint, for decoration
- You will need:
- 23cm (9in) cake tin, greased with butter and base lined with baking parchment
Set the oven to 160°C/325°F/Gas Mark 3.
Beat the butter until soft and pale. Add the sugar and beat until light and creamy. Whisk in the egg, a little at a time. Gently fold in the almonds, vanilla, lemon rind and juice, milk, polenta and baking powder. Pour the mixture into the tin and level the surface. Bake for 50 mins-1hr, or until a skewer comes out clean after being inserted into the cake. If the cake is getting too dark, cover the top with foil after 30 mins. Remove from the oven and leave it in the tin.
To make the syrup, place the lemon juice and honey in a pan and stir in the icing sugar until it has dissolved. Spoon half the syrup over the cake while the cake and syrup are hot. Arrange the fruit on top. Re-warm the syrup and drizzle on top and decorate with sprigs of mint.
Top tip for making Gluten-free lemon polenta cake
You could make this cake using other citrus fruits such as limes or oranges too.