PREP TIME: 20mins COOKING TIME: 50mins

Quick & Easy gluten free afternoon cake. The beauty of the cake is that it keeps really well for a few days, ready for that cup of tea. Moist and zingy. Drizzle the cake with the sauce while the cake is still warm.

SERVING SUGGESTION

A cup of tea

WHAT YOU WILL NEED

A 900g loaf tin

Baking Paper

Electric Mixer

INGREDIENTS
  • 115g butter, softened, plus extra for greasing
  • 115g fine castor sugar
  • 2 large eggs
  • 100g almond flour
  • 85g quick cooking polenta (instant)
  • 1 teaspoon baking powder
  • 100ml natural yogurt
  • 100g icing sugar
  • zest & juice of 1 orange
  • zest & juice 1 lemon juice
  • 1/2 cup toasted flaked almonds (to garnish)
METHOD
  1. Heat the oven to 180c. Line the loaf tin with non-stick baking paper.
  2. In a medium bowl, us an electric mixer to cream together the butter and sugar until light & fluffy. It should look like a mousse.
  3. Beat in the eggs one at a time, then fold in the almonds, polenta and orange zest. Mix briefly, then use a wooden spoon to stir in the yogurt and 2 tablespoons each of the orange and lemon juice.
  4. Transfer to the prepared loaf tin and bake for 50min or until the cake has risen a bit and feels firm to the touch.
  5. To make the drizzle: mix the orange and lemon juice (100ml) with the 100g of icing sugar. Once the cake is done, remove from the oven and immediately make holes all over with a cake skewer.
  6. Pour over the most of the drizzle and allow the drizzle to soak into the cake. (keep the cake in the tin)
  7. Remove the cake, and serve with the toasted flaked almonds and creme fraiche or yogurt on the side.

PREP TIME: 20mins COOKING TIME: 50mins

Quick & Easy gluten free afternoon cake. The beauty of the cake is that it keeps really well for a few days, ready for that cup of tea. Moist and zingy. Drizzle the cake with the sauce while the cake is still warm.

SERVING SUGGESTION

A cup of tea

WHAT YOU WILL NEED

A 900g loaf tin

Baking Paper

Electric Mixer

INGREDIENTS

  • 115g butter, softened, plus extra for greasing
  • 115g fine castor sugar
  • 2 large eggs
  • 100g almond flour
  • 85g quick cooking polenta (instant)
  • 1 teaspoon baking powder
  • 100ml natural yogurt
  • 100g icing sugar
  • zest & juice of 1 orange
  • zest & juice 1 lemon juice
  • 1/2 cup toasted flaked almonds (to garnish)

METHOD

  1. Heat the oven to 180c. Line the loaf tin with non-stick baking paper.
  2. In a medium bowl, us an electric mixer to cream together the butter and sugar until light & fluffy. It should look like a mousse.
  3. Beat in the eggs one at a time, then fold in the almonds, polenta and orange zest. Mix briefly, then use a wooden spoon to stir in the yogurt and 2 tablespoons each of the orange and lemon juice.
  4. Transfer to the prepared loaf tin and bake for 50min or until the cake has risen a bit and feels firm to the touch.
  5. To make the drizzle: mix the orange and lemon juice (100ml) with the 100g of icing sugar. Once the cake is done, remove from the oven and immediately make holes all over with a cake skewer.
  6. Pour over the most of the drizzle and allow the drizzle to soak into the cake. (keep the cake in the tin)
  7. Remove the cake, and serve with the toasted flaked almonds and creme fraiche or yogurt on the side.