Lemon, lavender & polenta cake
Polenta is often used to substitute grains like pasta and rice but I have used it here as a gluten free replacement for flour. It is high in fibre, protein and a good source of complex carbohydrates so an ideal ingredient for individuals watching their blood sugar levels.
The glorious cake is bursting with flavour and the lemon and lavender combination truly tastes of Summer, You can swap the lavender with a rose water syrup, making it even more floral.
Ingredients
200g butter
200g caster sugar
200g ground almonds
100g fine polenta
1 1/2 tsp Gluten free baking powder
3 eggs
2 lemons, zest (save juice for syrup)
Lemon & Lavender Syrup
Juice of 2 lemons
125g honey
1 tsp Lavender water or essence
Dried lavender
Instructions
Line the base of a 23cm/9inch springform cake tin with baking parchment
Preheat the oven to 180c/160c fan/gas mark 4/350f
Beat the butter and sugar until pale and fluffy using a hand held whisk, freestanding mixer or wooden spoon
Mix together the dry ingredients and beat 1/3 into the butter mixture followed by 1 egg. Alternate dry ingredients and egg, beating all the while
Now beat in the lemon zest and spoon into the prepared tin
Bake for 35-40 minutes until the cake is golden and a cake tester comes out clean
To make the syrup, boil the honey and the juice together until a syrup consistency, about 5 minutes
Then whisk in the lavender water and dried lavender
Prick the cake all over and spoon the warm syrup over the cake
Remove from tin and serve
