Almond Polenta Lemon Cake

Dairy - vegetarian and naturally gluten free

This luscious cake cuts into about 10 servings

One from the Italian family

You will need to grind the almonds yourself in either a food processor or a grinder as they need to be quite coarse unlike ground almonds that are too fine for this cake.

100g (2oz) fine polenta
200g (4oz) toasted flaked almonds
1tsp baking powder
100ml (3.5 fl oz) light olive or sunflower oil
100g (2oz) unsalted butter
2 large eggs
100g (2oz) icing sugar (powdered sugar)
2 Lemons (zest and juice)

Melt the butter and add the oil as you are doing this beat the eggs and the sugar together until light and fluffy, fold in the butter mixture and the zest and juice of the lemons, the mix may split slightly but don't worry.

Sift in polenta and baking powder - to add extra air and then fold in the coarsely ground almonds. The batter should be of dropping consistency as the polenta expands on cooking if it is not add a little water.

Grease and polenta (or line with a parchment liner) a 20cm (8inch) round loose bottomed cake tin

Pour the mixture in and bake for 40 minutes in a pre-heated Moderate oven at 160 C fan, 180 C, 350 F, Gas 4.

Do not remove from the tin until cool

Dust with a little more icing sugar before serving.

Gluten Free Almond, Polenta & Lemon Cake