A fabulous gluten free, zesty cake kindly shared with us by Valerie Morton. The tasty St Clements Almond and Polenta cake.
200g golden caster sugar
100g ground almonds
1 ½ tsp gluten free baking powder
215ml Farrington's Mellow Yellow Rapeseed Oil
4 eggs – lightly beaten
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
Icing - butter icing with lemon curd or chocolate ganache
Mix polenta, caster sugar, almonds and baking powder. Beat together eggs, oil and zests and then beat it into the dry mix. Pour into a 20cm greased and lined cake tin (preferably loose base or spring form). Place in a cold oven and turn oven onto 190°C (normal oven, not fan), gas mark 5. Bake for 40 minutes. Test with a thin knife/cake tester. If it comes out clean the cake is ready. The cake may seem a little wobbly still but it will carry on cooking in the tin after it's out of the oven.
Leave in tin until cold and then remove it and ice. For a drizzle icing mix 40g soft butter and 2 teaspoons of milk with 80g icing sugar and 2 large teaspoons of lemon curd. Beat lightly and pour over the cake. A chocolate ganache icing (with added orange rind) works well too.