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 in a food processor, or in a mixing bowl with a wooden spoon, until light and fluffy.
Beat the eggs with a fork or whisk. 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 on the middle shelf of the oven for about 45 – 55 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 or fork. Pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
Find tons more delicious recipes like this within my Nutrition Programmes & One to One Packages