This tempting gluten-free cake is perfect 
with a scoop of ice cream or some creamy marscapone. A deliciously indulgent treat, perfect with a cup of Early Grey tea.
Ingredients:
250g butter
250g caster sugar
3 eggs
150g polenta or cornmeal*
175g ground almonds
Juice and zest of 2 lemons
1 tsp gluten free baking powder*
Pinch of salt
Method:
1. Line a 25cm round tin
2. Cream the butter and caster sugar
3. Add the remaining ingredients and beat together until you have a smooth batter
4. Pour into the baking tin and bake for 45mins
5. Leave to cool and dust with icing sugar
Recipe adapted from Kenwood Chef Recipe Book
* Polenta can be replaced with semolina and normal baking powder can be used, however the cake will not be gluten free
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