Lemon Polenta Cake

(gluten free)

6fl oz  sunflower oil

2 large eggs – Colin Carters of course

1 oz dessicated coconut

zest of 1 lemon

1 tspn gluten free baking powder

6oz  golden caster sugar

4½oz  ground almonds

3oz  polenta


Put all the ingredients into a mixing bowl & stir well

Turn into a greased, lined deep oblong tin, approx 11” x 7”


Cook at 150°C/300°F/Gas2 for approx 20 mins

While still hot, brush with 3oz sugar mixed with juice of 1 lemon


Freezes well & can be thawed in a microwave


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