Enhanced FODMAP friendly bakes · FODMAP friendly bakes

Gluten-free almond polenta cake

Here’s a delicate twist on Nigella’s own lemon polenta cake recipe. Described by the chef as a sharp and syrupy recreation of the classic lemon drizzle cake, the added ground cardamon serves to offset the lemony sharpness as well as complement the gritty nuttiness of the ground almonds.

Serves 8

Gather

100g butter (plus extra for greasing), room temperature

100g caster sugar

2 large eggs

100g ground almonds

50g polenta

1 tsp vanilla extract

1/2 tsp xanthan gum

1 tsp baking powder

1 tbsp lemon zest

1/2 tsp ground cardamom

Method

1.) Preheat the oven to 180 degrees (fan). Grease the base and sides of a loaf tin and leave aside.

2.) Begin by beating together the butter and sugar until fluffy. Crack each egg and whisk one at a time. The mixture should look frothy.

3.) Add the ground almonds, polenta, xanthan gum, baking powder, vanilla and cardamom and beating well into the mixture.

4.) Finally, fold in the zested lemon, then pour and scrape the batter into the pre-greased loaf tin.

4.) Bake for 20 minutes. Once removed from the oven, leave the cake to cool for 10 minutes before taking it out and serving.

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