BAKING
Surrey’s Premier Lifestyle Magazine
Tangy lemon and lime polenta cake
Nowadays, a food intolerance doesn’t mean missing out on delicious baked goods. This tangy citrus sponge is egg, wheat and dairy free, but full of taste. Moist sponge with a crunchy top, it makes a perfect teatime treat and is delicious served on its own or with a dollop of soya yoghurt.
Ingredients
• 100g dairy-free margarine
• 150g caster sugar
• 100g ground almonds
• 100g polenta
• 50g gluten-free plain flour
• One teaspoon bicarbonate of soda
• One teaspoon baking powder (gluten free)
• 200g plain soya yoghurt
• Two unwaxed lemons, juiced
• One tablespoon cornflour
• One lime
• 25g granulated sugar
Method
• Preheat the oven to 180 degrees centigrade/350 degrees fahrenheit/gas mark 4. Grease a 21cm x 11cm loaf tin with vegetable oil.
• Cream together the margarine and caster sugar and then add the ground almonds, polenta, flour, bicarbonate of soda and baking powder.
• Add the yoghurt and the grated zest of one lemon and whisk all together.
• Spoon two tablespoons of juice into a cup and heat the rest in a small saucepan. Add the cornflour to the cup with the juice and then stir until there are no lumps. Pour into the pan, whisking constantly. As the mix starts to boil, it will thicken. Whisk it into the cake mixture and then transfer everything to the cake tin.
• Bake for 45–50 minutes until the cake has browned and the sides have shrunk away from the tin. Check by inserting a skewer: it should come out clean.
• Remove the cake from the oven, but leave in the tin. While the cake is still hot, juice the lime into a cup and stir in the granulated sugar (which will not dissolve completely). Gently prick the cake and pour the sugary juice over evenly. Allow the cake to cool before serving.
• 100g dairy-free margarine
• 150g caster sugar
• 100g ground almonds
• 100g polenta
• 50g gluten-free plain flour
• One teaspoon bicarbonate of soda
• One teaspoon baking powder (gluten free)
• 200g plain soya yoghurt
• Two unwaxed lemons, juiced
• One tablespoon cornflour
• One lime
• 25g granulated sugar
Method
• Preheat the oven to 180 degrees centigrade/350 degrees fahrenheit/gas mark 4. Grease a 21cm x 11cm loaf tin with vegetable oil.
• Cream together the margarine and caster sugar and then add the ground almonds, polenta, flour, bicarbonate of soda and baking powder.
• Add the yoghurt and the grated zest of one lemon and whisk all together.
• Spoon two tablespoons of juice into a cup and heat the rest in a small saucepan. Add the cornflour to the cup with the juice and then stir until there are no lumps. Pour into the pan, whisking constantly. As the mix starts to boil, it will thicken. Whisk it into the cake mixture and then transfer everything to the cake tin.
• Bake for 45–50 minutes until the cake has browned and the sides have shrunk away from the tin. Check by inserting a skewer: it should come out clean.
• Remove the cake from the oven, but leave in the tin. While the cake is still hot, juice the lime into a cup and stir in the granulated sugar (which will not dissolve completely). Gently prick the cake and pour the sugary juice over evenly. Allow the cake to cool before serving.
Top tip:
Serve the cake with a dollop of soya yoghurt and top with some slices of candied lemon for an extra punch of citrus.essence info
Jens CupcakeryWebsite: www.jenscupcakery.com
Telephone: 07751 553106
Facebook: www.facebook.com/jenscupcakery
Twitter: @Jenscupcakery
Blog: ilovejenscupcakery.wordpress.com