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.
A cup of tea
What you'll need:
23 x 13cm loaf tin
Electric Mixer or Hand Mixer
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)
Heat the oven to 180c. Line the loaf tin with non-stick baking paper.
In a medium bowl, us an electric mixer to cream together the butter and sugar until light & fluffy. It should look like a mousse.
Beat in the eggs one at a time, then fold in the almonds, polenta & baking powder, orange & lemon zest. Mix briefly, then stir in the yogurt and 2 tablespoons orange each and 1 tablespoon lemon juice.
Transfer to the prepared loaf tin and bake for 50min or until the cake has risen a bit and feels firm to the touch. Keep the cake in the tin.
To make the drizzle: mix the orange and lemon juice (you will only need 50ml) with the 100g of icing sugar. If you prefer a more lemony taste add more ratio lemon juice and visa versa. If you want a thicker icing to coat the cake, rather than soak in, then reduce the amount of juice to 30ml or so.
Once the cake is done, remove from the oven and immediately make holes all over with a cake skewer.
Pour over the most of the drizzle and allow the drizzle to soak into the cake (in the tin). Give it time to soak in the icing sugar, leave the cake to cool completely in the tin.
Remove the cake, and serve with the toasted flaked almonds and creme fraiche or yogurt on the side.