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
This recipe was modified from this recipe
This is a three-bowl recipe (ugh)
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
220g caster sugar
rind of one lemon, grated
1 lemon, juice
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.