Lemony Polenta Cake (Gluten-free)

Incredibly light and very lemony cake, perfect with a cup of tea. Quick and easy, too. Recipe from the book Gluten-free cooking by Lyndel Costain and Joanna Farrow

Ingredients

175 g unsalted butter, softened
250 g golden caster sugar
125 g ground almonds
2 eggs
finely grated rind and juice of 3 lemons
75 g polenta flour
50 g gluten-free plain flour
1/2 teaspoon baking powder
2 tablespoons flaked almonds


Instructions

1. Grease and line a 15 cm spring-form tin with baking paper. Beat together the butter and 175 g of the sugar until pale and creamy. Mix in the almonds, eggs, and rind and juice of 1 lemon. Mix well.

2. Add the flours and baking powder, and stir in gently until combined. Turn into the tin, level the surface and sprinkle with the flaked almonds. Bake in the preheated oven, 180 C, for about 30 minutes until risen and just firm.

3. Meanwhile, put the remaining lemon rind and juice in a small pan with the remaining sugar and heat gently until the sugar dissolves. Spoon over the cake and serve.