Monday, 21 June 2010

gf lemon polenta cake

Our friends (occasionally referred to on this blog as melbourne squids) recently moved into a house that is a mere eight minute walk from the house of penguin. On the morning of their moving in, we walked down to help them at the unloading stage, and then invited everyone around for tea and polenta cake.

This was my first attempt at polenta cake, I elected to go for a lemon polenta cake because that is Amanda's favourite type. It was an interesting texture, and drizzled with a lemon syrup that quickly became like toffee on top of the cake. It was very tasty!

lemon polenta cake

lemon polenta cake
This recipe was modified from this recipe

This is a three-bowl recipe (ugh)

ingredients
150g polenta
150g plain gluten-free flour
1 and a half teaspoon baking powder
4 egg white replacements
4 chinese soup spoons of apple sauce
3/4 cup caster sugar
1 teaspoon vanilla essence
1 lemon rind, grated
1 lemon, juice
quarter of a cup of soy milk

syrup
220g caster sugar
rind of one lemon, grated
1 lemon, juice

method
In a bowl, combine the flour, baking powder and polenta. In a separate bowl, combine apple sauce and half a cup of sugar, and beat well together (I used a fork), then combine the vanilla essence and the lemon rind.

In a third bowl, beat the egg white replacer with the remaining sugar until stiff. Lightly combine with the apple sauce mixture, then fold into the first bowl. Mix until just combined.

Grease and line a round pan, and pour the batter in. Bake for 30 minutes at about 160C.

To make the syrup, over medium heat, constantly stir caster sugar, lemon rind and lemon juice, for about ten minutes, until it starts to thicken.

Poke holes in the top of the (still warm) cake, and pour the syrup over the cake. Eat before it solidifies.

5 comments:

Carla said...

lady you are a machine!!! I wish I had as much time to cook as you do! this looks super yummy!

Theresa said...

Ooh yum, lemon toffee syrup sounds yum. Is polenta cake like a sweet cornbread, or does it have a different texture?

Sarah said...

Oh, this looks delicious!! Note to self: make lemon polenta cake. But it is going to have to compete for a spot with tahini cake, which I just tried and loved! Maybe I have a soft spot for sweet things made with traditionally savoury ingredients.

vegiebug said...

It's true - sometimes I wonder how the hell you have time to bake all of these delights?! This looks amazing.

steph said...

@Carla well, I try and bake on Sunday arvo so I've got treats to take to work, but also I've got a few weeks worth of posts to catch up on!

@Theresa I don't know what cornbread is like, sorry! You will just have to try it and see :o)

@Sarah oooh, tell me more about tahini cake!

@vegiebug thanks! I try to make time to bake, otherwise the working week feels dreary without enough sweets.