Gluten Free Cake

[Tanem]

Gluten Free Cake

Ingredients

450g unsalted butter, softened
450g caster sugar
450g ground almonds
2 tsp vanilla extract
6 eggs
Grated zest of 4 lemons
Juice of 1 lemon
225g polenta
1 tsp baking powder
Half tsp salt
Gluten-free flour for dusting

Method

Pre-heat the oven to 160C/300F/Gas 3. Butter and flour a 30 cm (12 in) round cake tin. Using an electric mixer, beat the butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon zest and juice, polenta, baking powder and salt. Spoon into the prepared tin and bake for about 5O minutes or until set. The cake will be brown on top.