Recipe by: ANN-MARIE LAVERY
Home Cook Hero 2015 Connacht Gold Butter Me Up Category Winner!
“Wherever I bake this cake it is always the first to disappear and I spend the night taking people’s email addresses to send them on the recipe! It’s such a crowd pleaser – especially for any celiac as they can relax and enjoy it! I bill it as being wheat free and gluten free but not taste free!”
For the cake:
175g butter Connacht Gold Creamery Butter and extra for greasing
200g caster sugar
3 eggs, lightly beaten
200g ground almonds
2 lemons, juiced and finely grated zest
1 tsp gluten-free baking powder
For the candied lemons:
Zest of 1 large lemon
1 Preheat the oven to 160˚C/180˚F/Gas mark 3. Grease the spring tin and line the base with greeseproof paper.
2 With an electric mixer, cream the butter and 175g of the sugar until fluffy.
3 Gradually add the beaten eggs a little at a time, whisking well as you go.
4 Add the polenta and almonds, lemon zest and baking powder and mix in thoroughly.
5 Scrape the mixture into the prepared tin and smooth the surface with a palette knife.
6 Bake the cake for 50-60 minutes until springy to the touch – it will not rise much.
7 Leave the cake in the tin to cool.
8 While the cake is cooling, put the lemon juice and the remaining sugar into a small saucepan over a medium heat until the sugar has completely dissolved, then take off the heat.
9 Turn the cake out of the tray upside down onto a wire rack. Remove the greaseproof paper, then turn right side up.
10 Pour the hot lemon syrup evenly over the surface of the cake, a little at a time.
11 For the candied lemons, bring the half of the sugar and water to boil in a pan. When the sugar is dissolved, reduce to a simmer and add the lemon pieces.
12 Simmer for approximately 20 minutes or until the rinds are translucent.
13 Drain and transfer to a baking sheet.
14 Sprinkle over the rest of the sugar onto the zest and put into the oven at 120˚C/100˚C fan/Gas mark 1/4 for 20 mins until they have begun to harden.
15 Decorate the cake with the candied lemons and serve.
Per serving 363kcals, 25.6 (10.2g saturated), 30.6g carbs, 21.1g sugars, 6.6g protein, 2.7g fibre, 0.120g sodium