Almond and Citrus Gateau
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
8
- Ingredients
- ¾ cup unsalted butter (softened)
- ¾ cup caster sugar
- 1 cup fine Polenta
- 1 cup Almond flour
- 2 tsps gluten-free Baking powder
- 3 medium eggs
- ½ tsp vanilla extract
- 2 lemons (zested and juiced)
- 1 cup powdered sugar
- 1 cup heavy cream
Preparation steps
1.
Preheat the oven to 190°C(170° fan)|375F|gas 5. Grease and line a 20 cm | 8" cake tin with greaseproof paper.
2.
Cream together the butter and sugar in a large mixing bowl until pale and fluffy using an electric hand-held whisk.
3.
Combine the flour, almonds, polenta, and baking powder in a separate mixing bowl and add 1/3 to the creamed mixture, beating well.
4.
Add 1 egg, beat well, then half the remaining dry ingredients, followed by another egg, beating well between additions.
5.
Fold through the vanilla extract and lemon zest, scraping the batter into the prepared cake tin.
6.
Bake for 35-40 minutes until golden on top and risen. The cake is ready when the edges have started to shrink away from the sides and a cake tester comes out almost clean from its centre.
7.
Remove to a wire rack to cool.
8.
As the cake cools, whisk together the icing sugar and lemon juice in a saucepan until smooth. Cook over a medium heat, stirring, until the mixture becomes clear and syrupy.
9.
Prick the top of the cake all over with a thin skewer and pour over the syrup, letting it sink in. Remove the cake from the tin once cool and cut into portions, serving with the thick cream on the side.
