Gluten free Lemon & rose polenta cake
Wow- I was blown away this week by the response to the cake I made for Mothers day. I made a little reel on IG of my Saturday and was asked multiple times for the recipe, so I thought I would share it with you today.
Perhaps a little bit different for me but then- cooking and food is one of my joys, so in a round about way, here is the perfect place!
I can't take full credit for this deliciousness because I first tried a similar version of this cake whilst visiting the beautiful town of Dartmouth. Having been forced to adapt to a more Gluten free lifestyle, I am always on the hunt for sweet treats that allow me to enjoy celebrations with my family.
This cake takes influences from the Middle East, which after my native Jamaican flavours, is a firm favourite of mine. Rose water and pistachios finish this cake off and you must admit, it's as pretty as a picture.
This recipe is adapted from a similar cake found at Sainsburys. Read more for the method.
Ingredients:
175g ground almonds
150g butter, softened
200g caster sugar
3 medium eggs, beaten
100g polenta
2tsp gluten-free baking powder (use normal baking powder if you can tolerate gluten)
Zest and juice of 1 lemon
For the icing:
100g icing sugar
11/2 tablespoons of lime or lemon juice
a few drops of rose water
25g chopped pistachios
A sprinkling of crystallised rose petals, which I usually buy at Sous chef but you can probably find them on Amazon too (optional)
Edible rose petals to finish which I buy here
Method:
1) Preheat oven to 180 C, fan 160 C, gas 4.
Line the base and sides of an 18x 28cm traybake tin with baking paper
2) Beat the butter and sugar until light and creamy, then beat in the eggs, ground almonds, polenta and baking powder. Stir in the lemon zest and juice.
3) Pour the mixture into the tin and spread flat; then bake for 25-30 minutes or until just firm in the centre. Allow the cake to cool completely in the tin.
4) Mix the icing sugar with the lime/lemon juice and add a splash of water, so it is just thick enough to pour and stir in the rose water to taste- it can be strong so add 1 drop at a time. Drizzle the icing over the cooled cake and top with the pistachios and rose pieces. Finish with a flurry of edible rose petals, to add the wow factor.
Enjoy at tea time or as a dessert with a cup hot cup of tea. Sit back and enjoy because this cake is incredible!
If you make this cake, let me know what you think. I am positive you will love it as much as me and my family.
Lots of love
Maya x