A zesty treat for mum

This is a deliciously moist and zesty cake with a hint of sweetness that is perfect for Mother’s Day morning tea. It is a cinch to make so the kids can take over the kitchen while us Mums put our feet up. I like to serve this cake freshly baked from the oven, still warm with a dollop of natural yoghurt. It will also keep well in the fridge for up to five days, and the flavours seem to intensify by the day.

Lemon Polenta Cake (Serves 12)

Ingredients

200g butter

2/3 cup rice malt syrup

1 cup blanched almond meal

1/2 cup polenta

1/2 cup shredded coconut

1 tsp gluten-free baking powder

3 eggs, whisked

Zest from 2-3 lemons

Syrup:

Juice from 2 lemons

1/4 cup maple syrup

Directions:

Preheat oven to 180°C and line a 20cm round cake tin with baking paper.

Add all of the dry ingredients, except the baking powder, to a large bowl and mix well.

Heat the butter and rice malt syrup in a small saucepan on low heat, stirring regularly to combine. When butter and syrup are melted, add baking powder and whisk to combine.

Pour the liquid mixture into the dry ingredients bowl and mix well, then add the whisked eggs and lemon zest. Mix all ingredients until well combined. The mixture will be very runny, but it will firm up whilst cooking.

Pour the mixture into the cake tin and bake for 25-30 minutes (take care not to burn).

Remove from the oven and allow to cool for about 5 minutes.

Mix the lemon juice and maple syrup in a small bowl, then pour over the warm cake so it will absorb into the cake as it cools.

Serve it warm with berries and yoghurt, or wait until it cools fully before storing the cake in an airtight container in the fridge.

Happy Mother’s Day.