What's It All About—
This blog began as a side project when we opened Nook Eatery in 2009. In September 2012 we sold Nook, and sadly it now no longer exists. We have a new blog (see A Good Place to Gather). As always we remain inspired by the ingredients we use and the food we cook. This site remains purely as an archive of our three years at Nook Eatery and the recipes I created.
When I was asked to bake a polenta cake for an order, I knew I had to try this recipe from The Many Little Meals of Rose Bakery. An incredibly delicious gluten-free cake. I improvised by adding the lemon syrup, and adapted the recipe to be baked in a loaf tin or an 18cm cake tin.
225g caster sugar
grated zest of 2 lemons
juice of 1 lemon
1 teaspoon natural vanilla
275g ground almonds
50g cornflour or rice flour
1 teaspoon baking powder
icing sugar to decorate
Preheat the oven to 160°C. Butter the mould and line with baking paper.
Beat the butter and sugar until very light and creamy. Add the lemon zest, juice and vanilla. Add the eggs, one at a time, beating well after each addition.
Mix together the almonds, polenta, flour, baking powder and salt. Fold into the mixture.
Spoon the mixture into the prepared tin and bake for about 40-45 minutes, or until a knife inserted into the middle comes out clean.
Remove from the oven and cool the cakes in the tin before taking out.
Sift icing sugar over the cake and serve with whipped cream on the side.