I made this cake last
week but the weather has been so nice that I haven't got near a
computer until today. We don't get sunshine and heat very often in
this country so when the sun comes out everything else must wait, you
never know when it will happen again!
I have seen several
versions of this cake on the internet but this one is from a book
called Healthy Gluten-free Eating from Darina Allen. It keeps well
and it's very rich so a little goes a long way...
Ingredients:
- 225g dairy-free margarine
- 225g caster sugar
- 225g ground almonds
- 1 tsp vanilla extract
- 3 eggs, ligthly beaten
- grated rind of 2 lemons and the juice of 1 lemon
- 110g fine cornmeal (polenta)
- 1 tsp gluten-free baking powder
- pinch of saltMethod:
Preheat he oven to
160°C.
Brush a 23cm spring-form cake tin with a little butter and flour the
tin with rice flour. Cut out a round of parchment paper for the base
of the tin. In a large mixing bowl beat again until light and
creamy. Stir in the ground almonds and vanilla extract. Add the eggs,
a little at a time, and beat thoroughly between additions. Fold in
the lemon rind and juice, cornmeal, gluten-free baking powder and
salt. Pour the mixture into the prepared tin and bake for about 50
minutes. Cool on a wire rack and remove the paper.
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| www.meandmyibs2.blogspot.com |
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| www.meandmyibs2.blogspot.com |
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