Monday, 28 August 2017

Lemon Drizzle Polenta Cake

gluten free lemon drizzle polenta cake

Lemon drizzle cake is such a classic and a favourite for many, so it was inevitably only a matter of time before I shared a recipe for a healthy version. This cake perfectly captures the classic zesty lemon flavour whilst the inclusion of polenta within the gluten free cake mix adds interest. I love it served as afternoon tea but it's also delicious with a dollop of coconut yoghurt for a dessert (add edible flowers and/or lemon zest to decorate). The technique is pretty similar to traditional baking so it's also a good option if you're starting out trying this alternative way of baking. You can use chia eggs (3 tbsp chia seeds and 9 tbsp water) if you don't have flaxseed- I've tried both and each way proved successful but I definitely preferred the texture that the flaxseed created.

Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin

Makes 16 squares

Ingredients:
For the cake:
3 tbsp milled flaxseed
200g ground almonds
100g polenta
1 & 1/2 tsp gluten free baking powder
150g coconut butter
150g coconut sugar
Zest of 2 lemons

For the drizzle:
4 tbsp coconut sugar
Juice of 2 lemons

Method:
1) Make the "flax eggs" by combining the milled flaxseed with 7 & a half tbsp water. Set aside (I like to refrigerate it) for approximately half an hour, until a gel forms.
2) Preheat oven to 180 degrees C. Grease an 8 inch square cake tin with a little coconut oil or coconut butter.
3) In a bowl, mix together the ground almonds, polenta and baking powder to thoroughly combine. Set aside.
4) In a mixing bowl, use an electric whisk (or wooden spoon and lots of elbow grease!) to cream together the coconut butter and coconut sugar until soft.
5) Add the "flax eggs" and beat again to combine.
6) Beat in the dry ingredients (ground almonds, polenta and baking powder) and finally, stir in the grated lemon zest until combined.
7) Pour into the prepared cake tin and smooth the top so that it's an even layer. Bake in the oven for 40-45 minutes. You don't want the cake to overcook but a skewer inserted into the centre should come out clean. Remove from the oven and set aside to cool in the tin.
8) Meanwhile, make the syrup for the drizzle. In a small saucepan over a medium high heat on the hob, warm together the coconut sugar and lemon juice, until the liquid has reduced and a syrup like consistency forms, taking care not to burn the mixture.
9) While the cake is still warm and still in the tin, prick the top of the cake with lots of holes using a fork or skewer. Pour over the lemon drizzle syrup ensuring that the entire cake is evenly covered. Set aside to cool completely before removing from the tin and slicing.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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