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Lemon Polenta Cake
Ingredients
250g butter (softened)
finely grated rind of 2 lemons
1cup castor sugar
3 eggs separated
¼ cup lemon juice
150g [1½ cups] ground almonds
1 cup fine polenta
Syrup:
¼ cup each lemon juice, sugar
Method
Preheat the oven to 160 C. Lightly grease and line 20cm round cake tin.
Beat the butter (softened), rind and sugar until light and fluffy.
Slowly add the egg yolks, beating well. Stir in the juice, ground almonds and polenta.
Whip the egg whites, until soft peaks form. Carefully fold into the polenta mixture.
Spread the mixture into the prepared tin.
Bake for 1 hour or until skewer inserted in the centre comes out clean.
Meanwhile, boil the lemon juice and sugar, stirring until the sugar is dissolved.
Spoon evenly over the hot cake.
Excellent served warm or at room temperature with whipped cream or fruit.
Categories:
Gluten Free Recipes
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Desserts & Baking
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Life as Coeliac
What is Coeliac Disease?
Tests & Diagnosis
Associated Conditions
What is Dermatitis Herpetiformis
Children with Coeliac Disease
How to Read Food Labels
How to Eat Gluten Free
Common Sources of Gluten
What Alcohol Can I Drink?
Resources and FAQs
Living Gluten Free
How to Eat Gluten Free
Non-coeliac Gluten Sensitivity
What Alcohol Can I Drink?
Crossed Grain Logo Licensees Shopping Guide
Dining Out Guide
WINZ Information
Pharmac part-subsidy
Visitors to NZ
Get Involved
Coeliac Awareness Week 2024
Online test
Donate
Fundraise
Volunteer
Partner With Us
Become a member
Contact Us
Why Join?
Member Benefits
Membership
Dining Out Guide
Shop
Memberships
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Booklets & Guides
Home & Living
About Us
About CNZ
Donate
Our Staff & Volunteers
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Our Ambassadors
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Dining Out Programme
GF Food & Safety Certificate
License the Crossed Grain Logo
Health Promotion
Advertising and Promotional Opportunities
Manufacturers & Retailers
License the Crossed Grain Logo
FSANZ and CODEX
Food industry resources
Health Promotion
Advertising and Promotional Opportunities
Health Promotion
Standard of Care for Dieticians
Wellbeing Journal
Coeliac Safe for Schools
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