This iced lemon polenta traybake would make a lovely gift for Mother’s Day, but there’s no reason the limit yourself to making it once a year. Baking with polenta is a great option for those who follow a gluten-free diet – this bake gets its delicious flavour from citrus fruit and freeze-dried berries.
MAKES 1 TRAY FOR SLICING
FOR THE POLENTA CAKE
180g unsalted butter, softened and diced, plus extra for the tin
200g golden caster sugar
3 large eggs
finely grated zest and juice of 2 lemons
130g ground almonds
2 tsp baking powder, sifted
100g fine polenta (for example Holland & Barrett Maize Meal)
FOR THE ICING
150g icing sugar, sifted
2 tbsp lemon juice
FOR THE TOP
freeze-dried strawberries or raspberries or crushed raspberry powder to decorate
1. Preheat the oven to 190C/ 170Cfan/gas 5. Butter and line a traybake tin about 25cm x 20cm x 4cm deep or similar brownie tin. Place all the cake ingredients in the bowl of a food processor with the metal blade attachment. Whiz on full power for 10 seconds. Do not overmix. Scrape down the sides of the bowl and pulse briefly for 10 seconds until smooth.
2. Transfer the mixture to the tin, smooth the surface and bake for 35-40 minutes or until golden and a skewer inserted at the centre comes out clean. Leave the cake to cool in the tin before removing.
3. In a large bowl, combine the icing sugar and lemon juice to a thin icing. Lightly coat the top of the cake using a palette knife. Scatter with freeze-dried strawberries or raspberries or crushed raspberry powder and leave to set for 1-2 hours. Slice into squares – whatever size you fancy.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.