Lemon Polenta Cake With Honey Drizzle

Lemon Polenta Cake With Honey Drizzle

Serves: 10

Calories per serving: 558

Fat per serving: 37g

Saturated fatper serving: 15g

Suitable for freezing: NO

For the cake:

–          250g butter, softened

–          250g caster sugar

–          3 medium eggs, beaten

–          250g ground almonds

–          Few drops of vanilla extract

–          Rind and juice of 1 lemon

–          2tbsp milk

–          125g fine polenta

–          1,5 level tsp gluten-free baking powder

For the lemon syrup:

–          Juice of 2 lemons

–          6tbsp honey

–          Icing sugar

For the topping:

–          150-170g punnet raspberries

–          180-200g punnet blueberries

–          Springs of mint, for decoration

–          23cm cake tin, greased with butter and base lined with baking parchment

1.     Set the oven to 160C or Gas Mark3

2.     Beat the butter until soft and pale. Add the sugar and beat until light and creamy. Whisk in the egg, a little at a time. Gently fold in the almonds, vanilla, lemon rind and juice, milk, polenta and baking powder. Pour the mixture into the tin and level the surface. Bake for 50 min-1hr, or until a skewer comes out clean after being interested into the cake. If the cake is getting too dark, cover the top with foil after 30 mins. Remove from the oven and leave it in the tin.

3.     To make the syrup, place the lemon juice and honey in a pan and stir in the icing sugar until it has dissolved. Spoon half the syrup over the cake while the cake and syrup are hot. Arrange the fruit on top. Re-warm the syrup and drizzle on top and decorate with springs of mint.