Clementine, Almond, Lavender and Polenta Cake (Wheat Free!)
This is my attempt at making a vaguely healthy cake….
- 200g soft unsalted butter
- 200g caster sugar
- 150g ground almonds
- 150g fine polenta
- 3 eggs
- zest of 3 clementies (try to pick the most firm for zesting)
- juice of 1 clementine
- 3 tbsp dried lavender
- 1 tsp baking powder
Preheat the oven to 165 degrees C.
Combine butter and sugar until light and fluffy.
Add the dry ingredients and mix.
Add the eggs and juice and mix.
Pour into a lined cake tin and bake for 35 minutes.
Add 100g caster sugar to the juice of the remaining clementines and simmer over a low heat until it is a syrup.
Prick the top of the cake with a fork and pour the syrup over it. Allow the cake to cool in the tin and use a plate to turn the it onto upside down and then transfer onto another plate as the cake is very delicate.