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Citrus Polenta Cake

Citrus Polenta Cake

Zingy gluten-free and dairy-free moist cake. Brilliant for friends who are not fussed about chocolate.

Serves 8-10



4 eggs, separated
170ml sunflower oil
170g caster sugar
grated zest of 1 orange or grapefruit
grated zest of 1 lemon
140g ground almonds
100g polenta
1 tsp gluten-free baking powder
For the syrup: 150ml orange/grapefruit and lemon juice
55g caster sugar
You will need a 23cm/9” round cake tin


 Preheat the oven to 180ºc/gas mark 4. Lightly oil the cake tin and line the base and sides with baking parchment.
 Beat the egg yolks, oil, 150g of the sugar and the orange and lemon zest until smooth.
 Mix together the ground almonds, polenta, baking then fold into the egg mixture.
 Whisk the egg whites to stiff peaks then beat in the remaining caster sugar. Fold gently into the egg mixture.
 Turn into the prepared cake tin and bake in the centre of the oven for 35-40 minutes until risen and golden and a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin.
 Make the syrup – heat the orange and lemon juice with the caster sugar until the sugar dissolves. Turn up the heat and boil for one minute. Allow to cool for 10 minutes or so.
 Pierce the cake all over to the bottom with a skewer then drizzle the syrup over the cake. Allow to cool completely before serving.



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Citrus Polenta Cake
13:22 19/03/2016

This cake is delicious!

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