Gluten-free Lemon Polenta Cake

Name: Gluten-free Lemon Polenta Cake
Prep time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: icing sugar, for dusting; 3 tbsp Our Granola; 1 handful of fresh mint sprigs; 150 g (6 oz) blackberries; 4 tbsp Apple Compote; 4 tsp Berry Compote; 4 tbsp thick Greek yoghurt; 2 passion fruit, halved; 1 large handful of blueberries; 115 g (4 oz) strawberries, washed and halved; 150 g (6 oz) raspberries; 335 g (11¾ oz) caster sugar; 4 large eggs; 335 g (11¾ oz) unsalted butter, softened, plus extra for greasing; 1 tsp vanilla extract; zest and juice of 3 lemons; 335 g (11¾ oz) ground almonds; 165 g (5¾ oz) polenta

Preparation info

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12

Difficulty
Easy
Ready in
1 hr 15

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

335 g (11¾ oz) unsalted butter, softened, plus extra for greasing
335 g (1

Europe
United Kingdom
Gluten-free
Cake
Vegetarian
Brunch
Breakfast
London

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease a non-stick 25cm (10in) round springform cake tin and line the base with parchment.

Put the butter and sugar into the bowl of an electric mixer fitted with a paddle attachment and mix on a medium speed for 5–8 minutes unti