Want to do some baking during lockdown but struggling to find any flour? Here's a delicious flourless & butterless lemon syrup cake recipe to try.
Flourless & butterless lemon syrup cake
Cake Ingredients:
3 eggs, (Separated)
100g caster sugar
80ml vegetable oil
½ tsp baking soda
1 zested and juiced lemon
90g fine polenta
90g of ground almond
Pinch of salt
Lemon Syrup:
1 juiced lemon
3 tbsp of sugar
2 tbsp of water
Method:
Preheat oven to 180C
The Cake:
Brush a 25-28cm cake tin with vegetable oil
Whisk egg whites with caster sugar until they form stiff peaks
In a separate bowl mix egg yolks, vegetable oil, baking soda, lemon zest & juice, polenta, ground almond and salt in another bowl until they are well combined
Add half of the egg white mixture to your polenta batter and stir, fold in the rest of the egg white mix with a spatula until no eggs white remain
(Mix this gently and clockwise, you don’t want to break up the air in the egg whites)
Pour the batter into the baking tin, and bake for 35mins until golden brown
Check with a skewer, the skewer should come out clean if the cake is ready
Remove from oven, leave in cake tin to cool
The sauce:
Combine all the syrup ingredients in a saucepan, and cook on medium heat until boiling and sugar has fully dissolved
Use a skewer to poke a lot of holes in the cake, pour the hot syrup evenly over the top so the cake can soak up all the goodness
Once the cake is cool remove cake from the tin, dust with icing sugar and enjoy this lovely gluten free and dairy free lemon syrup cake
For more flavour add some berry jam, apricot jam or marmalade jam and some sorbet.
