Syrupy lemon polenta cake

Rachel White’s easy lemon cake is gluten-free. Serve with crème fraîche to make it really special

• serves
  16
 
• prep in
  15
 
• cook in
  50
 
• freeze

• 300g butter, softened
• 300g caster sugar
• 300g ground almonds
• 150g polenta
• 2 lemons, finely grated zest only
• 5 large eggs

For the lemon syrup

• 1 lemon, juice only
• 2 tbsp icing sugar

1. Heat the oven to 180ºC/160ºC fan/Gas 4. Grease and line a 25cm round, loose-bottomed cake tin. Beat the butter and sugar until light and fluffy. Add the ground almonds, polenta and lemon zest and beat until combined. Add the eggs one at a time, beating well after each addition, until smooth.
2. Pour the mix into the prepared tin and bake for about 50 minutes or until golden and firm to the touch. After a few minutes, turn the cake out, upside down, on to a wire rack and prick the base all over with a fork.
3. For the syrup, bring the lemon juice and icing sugar to the boil, remove from the heat and spoon over the cake. Once it has soaked in, turn the cake the right way up or leave it as it is. Serve with crème fraîche if you like.

Per serving (without crème fraîche): calories 401 (20%), sugar 21.5g (24%), fat 28.6g (41%), saturates 11.2g (56%), salt 0.4g (6.6%) of your guideline daily amount

Its the start of Autumn luckily Summer is still here

1 September is the start of Autumn but luckily summer and its glorious sunshine is still with us. I love this time of year when the garden is still providing us with treasures and hours of fun and relaxation. I spent a busy weekend making some glorious apple and mint jelly, pickling beetroot and eating bowls of sun kissed tomatoes.

Following on from my previous post I also trialed another gluten free recipe.
Gluten Free Scones. Delicious and made my Sunday breakfast a special treat.

Gluten Free Scones.

227g gluten free self raising flour

57g butter

28g sugar

2 Tbsp xantham gum

2 Tbsp baking powder

142 ml made up of 1 egg and milk.

Oven temperature 190 degrees celsius.

Rub butter into flour and mix in remaining ingredients. Roll out and cut out scones. Bake for about 20 minutes.

Gluten Free Recipes

Its been a while since I posted - so much has been going on. Over the past 6 months my body has gone awol and I have now been diagnosed with IBS-D. After much trial and error and folllowing a low-FODMAP diet I'm slowly getting back in control. As it appears so far I seem to be wheat intolerant and lactose intolerant. So here are some new food recipes I intend to try :

Gluten-free tomato, basil and feta muffins - makes 16

(  http://www.sainsburysmagazine.co.uk/recipes/item/gluten-free-tomato-basil-and-feta-muffins ) 

POSTED BY

Sarah Alcock | 

RECIPE BY:

Hannah Miles

TAGS:

basil, feta, gluten-free, great british bake off, muffin, Tomato

The muffins will keep for up to 2 days in an airtight container, but can be frozen and then reheated to serve.

• 350g Doves Farm gluten-free self-raising flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 250ml milk
• 250ml plain yogurt
• 2 eggs
• 100g butter, melted and cooled
• 2 tbsp tomato purée
• 160g (drained weight) sundried tomatoes preserved in oil, chopped, plus 1 tbsp of the oil
• 200g feta, chopped into small pieces
• 3 tbsp chopped fresh basil leaves
• sea salt and ground black pepper

1. Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 8-hole muffin tins with muffin cases.
2. Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl.
3. In a separate bowl, whisk together the milk, yogurt, eggs, melted butter and tomato purée, then add this to the flour mixture.
4. Whisk everything together well and season with salt and pepper. Mix the tomatoes, tomato oil, feta cheese and chopped basil into the mixture.
5. Divide the mixture among the muffin cases, making sure that some of the pieces of cheese and sundried tomato sit on the top of each muffin.
6. Bake the muffins for 20-30 minutes until golden brown. Serve warm or cold.

Toasted Cumin Flatbreads.

http://www.bbcgoodfood.com/recipes/10504/toasted-cumin-flatbreads

Ingredients
400g gluten-free self-raising flour, plus extra for dusting (we used Doves)
1 tbsp cumin seeds, toasted
300ml natural yogurt

Method
Heat the grill to medium and dust a baking sheet with a little flour. Mix the flour and cumin seeds in a bowl, then season. Stir in the yogurt and 100ml water, then mix well to form a soft dough.
Divide the dough into 8 equal pieces, then shape into circles or ovals about ½cm thick. Dust lightly with a little flour. Grill on the baking sheet for 3-5 mins on each side until golden and puffed. Serve warm.
Recipe from Good Food magazine, May 2009