Recipes

Gluten free and lactose free lemon polenta cake

Last weekend I felt like baking a cake or pie or anything that fits into that category. Besides my cake bake urges I needed to start using the products in my cupboard as I just did not have enough space. I found myself searching on Instagram (you should follow me!) for inspiration and I came across the pictures of Glutenfreefi, a cool chick with gluten free recipes. I fell in love with this lemon polenta cake. I had no idea what it would taste like but I knew I had to try it! It did turn in into a gluten and lactose free version.

Baking gluten free cakes and pies is always difficult especially when we’re talking about the taste. I, on one hand like the recipes I make (most of the time). My friends on the other hand, always have a different opinion (except when we’re talking this chocolate cake as everybody loves it). Luckily this cake actually past their test! This is a good cake, people!

Citroen polentacake

Ingredients for the cake:

  • 200 gr. white caster sugar
  • 200 gr. unsalted margarine (room temperature)
  • 100 gr. polenta 
  • 100 gr. gluten free flour (I used Mehl by Schär)
  • 100 gr. almond flour
  • 1 bag baking powder (8 grams)
  • 3 large eggs
  • Zest of 2 lemons

Ingredients for the syrup:

  • Juice of 2 lemons
  • 125 gr. powder sugar

Citroen polentacake

Preparation:

Cover te bottom of a cake tin with parchment paper and grease well. Pre heat the oven to 180 C/350 F.

Place the butter and sugar in a bowl and mix until well combined. I recommend you use a hand mixer (unless you’re looking for a toned arm).

Grab a different bowl and combine the polenta, almond flour, gluten free flour and baking powder. Once this is combined add 1/3 and 1 egg to the butter mixture until it’s mixed well. Repeat this step (add 1/3 and 1 egg at the time) twice more. Make sure you keep stirring, once you’ve put every ingredient in there, add the lemon zest and mix for a bit.

Scoop the mixture in the cake tin and place the cake in the oven for about 35 minutes. ATTENTION! If you have a hot air oven keep an eye on your cake after 25 minutes!

The second. the cake edges let go of the cake tin your cake is ready!

Citroen polentacake

Now it’s syrup time! Grab a small pot with a thick bottom and pour in the lemon juice and powdered sugar. Place on medium heat. Keep stirring until the powdered sugar has dissolved and the syrup starts bowling. Pour the syrup over the cake.

Let the entire cake and syrup cool down before you eat it.

Enjoy your cake, or as we say in Dutch: Eet smakelijk!

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Honey and peanut bars with chocolate

Carlijn

Carlijn

Carlijn is een ervaringsdeskundige als het op overleven met een gluten- EN lactose-intolerantie aankomt.

Haar favoriete eten? Sushi, poké bowls en aardbeien!