Rebecca's lemon polenta cake
Polenta is basically ground maize. It is an ideal alternative flour
for those who are gluten intolerant or wheat sensitive. Corn has the
following healing properties:
- tonic to the kidney's
- promotes healthy teeth and gums
- nourishing to the heart
- helps to regulate the digestion
250g butter or ghee
200g rapadura
250g ground almonds
250g polenta (course, fine or mixed)
4 eggs or 1 heaped tablespoon of arrowroot powder with
half a cup of soya milk
2 large lemons (zest and juice)
2 teaspoons of baking powder
1 and a half teaspoons of vanilla essence (optional)
Beat the butter or ghee with the rapadura until light and fluffy.
Add the eggs or arrowroot and milk and continue to beat the mixture.
Arrowroot powder and soya milk act like a binding agent. Fold in the
almond, polenta, baking powder, lemon juice and zest.
Place in a cake tin and bake in a preheated oven for about 1 and a
half hours at gas mark 4 or 160 degrees Celsius.
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