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A recipe from our Nutritionist, Nicky Seabrook to cheer you up!
May 25th, 2021
Lemon polenta cake by Nigella Lawson
I think we all need cheering up!! After a difficult winter and cold, wet weather this month I have chosen my favourite cake. Lemon polenta cake is gluten free and so is suitable for many people who find wheat difficult to digest. It also has ground almonds in it which increases the protein content and in theory should mean it has a lower Glycaemic value than ordinary cake.
It is very easy to make.
Tin: 9inches x 9inches
200g soft butter
200g caster sugar
200g ground almonds
1 ½ tsp baking powder
100g fine polenta
3 large eggs
Zest of 2 lemons
For the syrup Juice of 2 small lemons or 1 ½ large ones and 100g icing sugar.
1. Line a square 9 inch baking tin and grease the sides with butter.
2. Preheat the oven to 180C, 350F or mark 4 for gas.
3. Beat together the sugar and butter until pale.
4. Mix the polenta, almonds and baking powder together. Beat some of this into the buter and sugar mixture followed by an egg. Then alternate some of the dry ingredients with another egg, beating all the time.
5. Finally beat in the lemon zest and spoon the mixture into the prepared tin. Bake for about 40 minutes.
6. The cake tester should come out cleanish and the sides should have begun to shrink from the sides. Remove from the oven and leave it in the tin.
7. Make the syrup by dissolving the icing sugar in the lemon juice in a small pan over a low heat.
8. Prick the top of the cake with a fine skewer and pour the syrup over. Leave it to cool before taking it out of the tin.
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