If you don't mind a strong citrus flavour, then this is a cake for you. I have made the cake using lemons, but I'm certain oranges could easily be used in place of the lemons. As I said, the flavours are quite strong, so it's worth the extra effort required in making the vanilla bean coconut cream to go with it, or you could have a dollop of plain natural yogurt to break it down a little. Kayla, this is the one I made for your birthday!
Ingredients
2
lemons
140g
organic butter
3
free-range eggs
200g
raw castor sugar
200g
almond meal
175g
polenta
1
tsp. gluten free baking powder
Drizzle:
80g raw castor sugar, juice of one lemon
Method
Grease and line a 23cm cake tin * and set aside. Pre-heat the oven to
180ºc. This can vary depending on your
oven.
Place the lemons in a saucepan of cold water and
bring to the boil. Drain and pour over
more cold water and bring back up to simmer for about an hour or until they’re
really soft. Keep an eye on them and add
more water if needed. Drain the water
once the lemons are soft and allow them to cool a little before halving them,
removing the pips and blitz to a puree in a food processor.
Add the remaining cake ingredients and continue to
process until a loose batter forms.
Scrape into your prepared tin & bake
for approx. 40-50 minutes or until golden and the cake is just shrinking away
from the sides.
While it’s cooking, you can mix together the sugar
and the lemon juice to make the drizzle.
When the cake is cooked, allow it to cool a little before spooning over
the drizzle and leaving to completely cool.
Serve with a little natural yogurt or a vanilla
bean cream (chilled
coconut cream, scraping of vanilla bean and 1 tbsp. pure maple syrup whipped
together).
*(I
have used mini rectangular cake tins here, purely because I found the cake tin
and thought they were a pretty cute and easy way to share).
Enjoy ♡ Shaz
