I made this cake over the long holiday weekend we had to celebrate the Queen’s Diamond Jubilee in the UK, at the beginning of June. It was my first attempt at this cake and it was so good. It is a surprisingly versatile cake; equally good warm with the strawberry syrup as it was plain and cold standing on Ridgeway halfway through a walk.
It is a recipe given in “food intolerance management plan” by Dr Sue Shepherd and Dr Peter Gibson. Dr Shepherd, although she doesn’t know it, has changed my life. This is a wheat free cake that you can make gluten free by using gluten-free baking powder. The next time I make this I might try it with lemon instead of lime; I adore lemons and always have done.
Ingredients
Springform tin (20cm) greased and lined with baking parchment
Cake
5 egg yolks (I froze the whites for making meringue at a later date)
2 large eggs
220g caster sugar
120g ground almonds
90g rice flour
75g polenta
2 teaspoons of baking powder
2 teaspoons vanilla extract
Grated zest of 2 limes
150g unsalted butter, melted and cooled
Syrup
Grated zest and juice of 1 lime
120g caster sugar
250g strawberries hulled and thickly sliced
125 ml water
Instructions
For the cake:
- Preheat the oven to 160˚C.
- Beat the egg yolks, eggs and sugar until thick and pale. Stir in the vanilla and lime zest.
- Combine the ground almonds, rice flour, polenta and baking powder in a bowl.
- Fold into the egg mixture with a metal spoon.
- Add the melted butter and stir until combined.
- Pour the mixture into the cake tin and bake for 45-55 minutes or until a skewer inserted into the centre comes out clean. Cover with foil halfway through to stop the cake going too brown.
- Remove from the oven and allow to cool in the tin for 10 minutes before transferring to wire rack.
Cooling lime polenta cake
For the syrup:
- Put the lime zest and juice, sugar and water into a saucepan and stir over a medium heat until the sugar has dissolved.
- Bring to the boil, reduce the heat to low and add the strawberries.
- Simmer gently until the syrup has thickened and the strawberries softened. The recipe says this takes 10-15 minutes, it took a lot longer when I did it but I did not have good strawberries. They were a little under ripe.
Lime polenta cake with strawberry syrup
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