Uncategorized

lemon, carrot polenta cake with lemon syrup (gluten free)

This turns out surprisingly soft and super easy to make!

150 grams butter
2 carrots
zest of 4 lemons (juice for syrup)
150 grams almonds
160 grams polenta
1 1/2 teaspoon baking powder
3 eggs
60 grams honey

Syrup
juice of 4 lemons
150 grams sugar

to make the cake put all the ingredients in the thermomix and blend on speed 10 for about a minute. If you are not using a thermomix blend the almond in a food processor until they are a fine powder, grate the carrots and beat well with all the other ingredients. Bake for approx 25 minutes at 180 C.

to make the syrup bring the sugar and juice to a gentle simmer over a low heat in a heavy based pot, leave to cool before pouring over the cake

lemon and carrot cake

 

IMG_1286

IMG_1290

 

IMG_1291

 

IMG_1292

IMG_1294

IMG_1295

IMG_1302

IMG_1315


IMG_1306

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s