Ingredients
Butter300 grams unsalted, softened
Sugar225 grams castor
Eggs4 large, free-range
Meyer Lemon2, zest only
Meyer Lemon5 Tbsp juice
Polenta120 grams fine
Almond Meal240 grams
Gluten Free Flour105 grams
Baking Powder3 3/4 tsp
Sea Salt1 tsp
Poppy Seeds2 tsp
Rosemary1 sprig leaves, finely chopped
Whipped Creamto serve
Steps
- Preheat oven to 325°F. Line sides and base of a 9” springform tin with parchment paper.
- Sift the flour with baking powder, add the salt, poppy, polenta and almond meal and mix well. Beat the butter and sugar until very pale with the zest & rosemary. Add eggs one at a time until completely combined. Add juice and then beat in dry mix, allow to beat for 2 min. Pour into prepared tin. Bake for approx 25 min rotating half way.
- Once cooked, and still warm, poke holes with a cake tester or fork and pour over the syrup. Allow to cool completely before transferring to a serving platter and icing.
- SYRUP: Bring 1/4 cup Meyer lemon juice and 1/4 cup sugar to the boil with 1/4 sprig rosemary. Pour or drizzle over the cake while warm.
- ICING: 2 Tbsp Meyer lemon juice. Add enough sieved, powdered sugar to get the right consistency. Work the sieved, powdered sugar into the lemon juice with a spatula.
- TO SERVE: Garnish with extra poppy seeds and rosemary sprigs. Serve with unsweetened whipped cream.
- NOTES/TIPS/TRICKS: You may need extra lemons on hand, depending how much juice you yield. This cake can be quite delicate. You may want to fridge it for ½ an hour or so after applying the syrup to make it easier to transfer to a serving platter. I also like to bake this mix as individual mini loaf cakes. I keep my icing quite thick so it is lovely and white and just begins to drip down the sides. I spread it gently with a pallet knife and let it run naturally over the edge.
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