Kai Chronicles

Eating, exploring and enjoying life

Gluten-free lemon cake

2 Comments

I’ve had this recipe for years and have made it several times. It’s delicious and gluten-free but I’m not saying it’s low in calories!! For anyone on a gluten or wheat free diet, this really hits the spot when you’re missing a piece of cake!!

Lemon Polenta Cake

Feb 11 cake

250g soft butter

rind of 2 lemons

1 cup sugar (I reduce this to max 3/4 of a cup)

3 eggs, separated

1/4 cup of fresh lemon juice

150g ground almonds

1 cup fine polenta (cornmeal)

SYRUP TOPPING

1/4 cup fresh lemon juice

1/4 cup of sugar

Heat together until sugar is dissolved. Pour over warm cake.

Cake Method

Beat butter, rind and sugar until fluffy

Add egg yolks

Stir in juice, almonds and polenta

polenta 3

polenta 2

polenta 1

Whip egg whites to make fluffy

polenta 4

Fold into polenta mixture

polenta 5

Bake for 45 minutes @ 180 C

Pour syrup over cake

Serve warm

This cake keeps well in the fridge for several days. Enjoy!

 

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Author: Jennifer Morton

Freelance travel and lifestyle writer | photographer | coffee snob | INFJ | yogi wannabe | Canadian expat | will write for money

2 thoughts on “Gluten-free lemon cake

  1. My hubby loves citrus cakes, so I might give this one a go.

  2. Pingback: Versitile Gluten-Free Almond Cake | Spoon Feast

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