High in protein and essential fats, this moist cake is a popular one. Having a fresh cake to share feels so welcoming and celebratory. Invite friends or family over, or take along to gatherings.
Prep Time:
Cooking Time:
For the syrup:
Serving suggestion – Even more delicious topped with greek yoghurt and berries.
High in protein and essential fats, this moist cake is a popular one. Having a fresh cake to share feels so welcoming and celebratory. Invite friends or family over, or take along to gatherings.
This cake is wheat and gluten-free too, so ideal for those with a sensitivity to either. Polenta, almonds, and coconut sugar creates a deep, rich, moist cake. Rosemary is a powerful herb, with numerous benefits, and may help to improve brain function and memory.
Cream the butter and sugar till pale and fluffy
beat the eggs add slowly add these to the butter and sugar mixture.
Combine the almonds, polenta, baking powder and lemon zest, then slowly mix the dry ingredients into the wet.
Pour the mixture into your prepared tin and bake in the oven for about 40 minutes.Test with a sharp knife, which should come out clean.
Make the syrup by melting the lemon juice and icing sugar in a bowl.
Prick the top of the cake all over with a fine skewer. Pour the warm syrup over the cake, and leave to cool before taking it out of its tin.