Gluten-free lemon polenta drizzle cake
Serves: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Gluten-free lemon polenta drizzle cake
Recipe by Cate Dixon
Make lemon drizzle cake gluten free by using polenta. It’s also lovely as a pudding if served warm
Serves: 12
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
390Kcal
Fat
25gr
Saturates
9gr
Carbs
34gr
Sugars
28gr
Fibre
0gr
Protein
8gr
Salt
0.3gr
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Ingredients
- 180g soft unsalted butter, plus extra for greasing
- zest and juice of 2 large unwaxed lemons
- 325g golden caster sugar
- 200g ground almonds
- 3 medium eggs, lightly beaten
- 100g polenta or fine cornmeal
- 1½ tsp baking powder - use gluten-free if required
- 1 x 35g pack pistachio nuts, shelled and finely chopped
Step by step
Get ahead
Store in an airtight container for up to 6 days in the fridge. Serve at room temperature.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 23cm springform tin with butter, line with baking paper and place on a baking tray.
- Put the butter in a large bowl with the lemon zest and 200g of the sugar and use an electric whisk to beat until pale and fluffy. Add 2 tablespoons of the ground almonds and gradually add the beaten eggs, whisking continuously, until fully incorporated. Scrape down the sides of the bowl to catch any stray batter. Tip in the remaining ground almonds, the polenta or cornmeal, a pinch of salt and the baking powder and whisk until smooth. Scrape the mix into the cake tin, smooth the top with the back of a spoon and bake on the middle shelf of the oven for 40-45 minutes until golden, risen and a cocktail stick comes out clean when inserted in the middle.
- In a bowl, mix the lemon juice with the remaining 125g sugar.
- When the cake is baked, give the lemony syrup another stir to evenly distribute the sugar and prick the cake all over with a cocktail stick. Pour the syrup over the warm sponge, sprinkle with the pistachios and leave to cool completely. It may dip slightly in the middle, but don’t worry, this is normal.
- Cut into 12 slices and serve with a spoonful of Greek yogurt, if you like.
