Lemon Polenta Cake

A moist lemon treat which suits allergies as it is vegan, dairy and gluten free! But it still tastes great. Decorate it with fruit and vegan chocolate for a show stopper.

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Ingredients

150g ground almonds 

150g fine polenta (not instant) 

2 teaspoons baking powder 

½ teaspoon bicarbonate of soda 

100ml light olive oil 

200g caster sugar 

2 large lemons 

250ml plain soya yoghurt 

75g icing sugar 

To serve – berries of your choice 

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Method

  1. 1) Build your fire, approximately 4 logs and stoke the fire to increase the temperature to 180C, use a temperature gauge inside the oven to monitor the temperature.
  2. 2) Line and lightly grease the sides of a 20cm springform cake tin. Measure the ground almonds and polenta into a bowl, add the baking powder, bicarb and salt, and folk to mix.
  3. 3) Pour the oil into a wide-necked large measuring jug, add the sugar and finely grate the zest of the lemons on top. Stir together for a minute, then beat in the yoghurt until completely incorporated. Then simply pour your jug of wet ingredients into your bowl of dry ingredients, making sure everything is completely mixed.
  4. 4) Scape into the prepared tin, and bake for about 40 minutes, until the cake is beginning to nudge away from the sides of the tin, and a cake tester comes out clean. Make the syrup, though, as soon as the cake goes in.
  5. 5) Put the icing sugar into a small saucepan and add 75ml of juice from your zested lemons. Heat, whisking gently to beat out any lumps, just until the sugar’s dissolved into the juice, and pour straightaway into a little jug to cool.
  6. 6) When the cake’s cooked, transfer it to a wire rack and, with your cake tester, prick it all over, going in deep, to help the syrup run down into the cake. Pour or spoon the syrup over, trying to be patient, so the syrup doesn’t just make a large pond on top.
  7. 7) Leave the cake, drenched with its syrup, to cool and, before unclipping, run a slim palette knife round he edges to help dislodge it where the syrup has stuck it to the tin. Decorate with berries of your choice.