For those on a gluten-free diet, cornmeal is the winner. It is low in fat, less than 1g per 3½ ounces, with 0% cholesterol. It is a rich source of iron (for energy and healthy blood, hair, skin, and nails) and beta-carotene (a powerful antioxidant). This citrus and elderflower cake is served with a combination of fresh fruit and jam, for a “best of both worlds” sweetness combined with acidity.
Lemon Polenta Cake with Strawberry Compote GF
1 Preheat the oven to 325°F. Grease and line the bottom of a nonstick 8-inch springform cake pan.
MAKES AN 8-INCH ROUND CAKE
2 Cream the butter and sugar together until light and fluffy. Add the eggs slowly until fully combined. generous 1 cup/2¼ sticks unsalted butter, plus extra for greasing 1¼ cups superfine sugar 3 large eggs 2
⁄³ cup cornmeal
2½ cups ground almonds 1 teaspoon baking powder (gluten-free) grated zest of 3 lemons scant ¼ cup citrus juice (squeezed from the zested lemons) scant ¼ cup elderflower cordial
FOR THE TOPPING
6 ounces strawberry jam
3 In a separate bowl, combine the cornmeal, ground almonds, and baking powder. Carefully fold the dry ingredients into the cake batter until mixed. Add the zest and juice and elderflower cordial and stir until well mixed. 4 Pour the batter into the prepared pan and bake for 50 minutes or until the cake has risen and is golden on top. Remove from the oven, transfer to a wire rack, and let cool in the pan. 5 To prepare the topping, place the strawberry jam in a heavy-based saucepan and bring to a boil. Simmer the jam for 3 minutes, then add the quartered strawberries and lime zest and juice. Simmer for a further 2 minutes. Remove the strawberry compote from the heat, transfer to a clean bowl, and set aside to cool. 6 To serve, place the cake on a plate and spread the compote over the whole cake before serving. Store for up to 3 days loosely covered with plastic wrap in the refrigerator. Not suitable for freezing.
4 cups strawberries, hulled and quartered grated zest and juice of 1 lime
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CAKES