This refreshing and moist cake is perfect for a springtime treat. Lemons cleanse the blood, alleviate indigestion and purify the breath.
Ingredients:
-
175g soft unsalted butter or dairy-free alternative
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60g caster sugar
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125g ground almonds
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2 eggs, beaten
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3 lemons, finely grated rind and juice
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75g polenta
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50g gluten-free plain flour
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½ teaspoon baking powder, gluten-free
Method:
- Preheat oven to 180°C.
- Beat butter and sugar. Beat in eggs.
- Stir in ground almonds, rind and juice of lemons.
- Add flour, polenta and baking powder.
- Stir well.
- Turn into 15-20cm round tin.
- Bake for approximately 30 minutes.
Recipes:
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- Ginger cake (WF, GF, DF)
- Lemony polenta cake (WF, GF)
- Mocha Coconut Top Deck Protein Bliss Balls
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- Zam's Bliss Balls (Vegan)