A sunny Easter weekend spurred me on to bake an equally sunny cake. The beauty of this cake is that it is gluten free without being obviously gluten free i.e. no wheat flour alternatives and crumbly messes. My tins were too small so this recipe made two good sized cakes to share around. Lovely served with Greek yoghurt or creme fraice. Recipe is originally from Nigella Lawson with a wee bit of tweaking.
200g soft unsalted butter
150g caster sugar
50g runny honey
200g ground almonds
1.5 tsp baking powder, gluten free if needed
zest and juice of 2 lemons
100g icing sugar
Line one or two cake tins with baking parchment and preheat your oven to 180C. Beat the sugar, honey and butter together until light and fluffy and in a separate bowl combine the almonds, baking powder and polenta. Add a little of the ground almond mixture to the butter and sugar and mix, followed by an egg. Add the rest of the eggs and almond mixture alternately until everything is well combined. Finally add the lemon zest, stir well then spoon your mixture into the prepared tins. Bake for 40 minutes or until a cake tester comes out clean.
Make a syrup by dissolving the icing sugar in the lemon juice in a pan over a low heat. Prick the top of the cake/s all over then pour on the warm syrup, making sure it is spread evenly. Leave the cake to cool before serving.