Prep time: half-hour Prepare dinner time: 40 minutes
That is the proper gentle, fluffy, punchy cake for a summer time barbecue, picnic or day on the seashore. Polenta is probably the most scrumptious gluten-free cake base. It has a gorgeous flavour and texture that goes so properly with the summery, contemporary lemon. We love serving this as is or with yoghurt or icecream in case you’re feeling fancy.
Elements
Polenta cake
| ¾ cup | almond meal |
| ¾ cup | fantastic polenta |
| 1 cup | coconut yoghurt |
| 2 tsp | baking powder |
| ½ cup | sunflower seed oil or gentle olive oil |
| ¼ cup | maple syrup |
| Pinch | sea salt |
Lemon gin syrup
| ¼ cup | coconut sugar |
| 2 | massive lemons, zest and juice |
| 3 Tbsp | gin |
Instructions
- Preheat the oven to 180C and line a 20cm cake tin with baking paper. Put aside.
- In a bowl or meals processor, add the entire cake components and blend till every thing is nicely included.
- Pour the cake batter into your lined tin and place within the preheated oven for 40 minutes.
- Whereas the cake is within the oven, make the lemon gin syrup. Place the entire components in a small pot over a medium/excessive warmth. Carry to the boil after which simmer for five minutes, stirring often. Put aside.
- As soon as your cake is out of the oven, prick holes everywhere in the cake, stepping into deep. Whereas the cake remains to be sizzling, spoon over the lemon gin syrup. Be affected person and be sure to do not make an enormous pond of syrup.
- Go away the cake to absorb the syrup within the tin for 20 minutes or till cooled.
- Minimize into slices and serve every slice with a dollop of yoghurt.
- Leftovers will maintain in an hermetic container within the fridge for as much as every week.
