This amazing citrus cake has a secret
There are few things as satisfying as a warm slice of citrus cake on a cold winter’s day. This one, is gluten-free and made of … polenta.
Gluten-free citrus and polenta cake
Cream 150 g butter and 120 g honey until light and fluffy. Add 6 free-range egg yolks, one at a time, and cream some more. Fold in 400 g fresh ricotta, 180 g polenta, 200 g almond flour and the leaves of 3 sprigs of fresh thyme until well-combined. Whisk those 6 leftover egg whites until they form soft peaks. Slowly add 110 g caster sugar until the mixture becomes shiny, then fold the egg mixture into the polenta mixture. Spoon into a greased 22 cm cake tin and bake for 45 minutes at 150°C, or until set and golden. Allow to cool. To make a ClemenGoldTM syrup, simmer the juice of 6 ripe ClemenGolds in a pan with 200 g caster sugar and a sprig of thyme for 3–5 minutes until fragrant and sticky. Drizzle over the cake. Top with toasted almond flakes, more thyme and dig in!
Crowd-pleasing status pretty much guaranteed.
No time to bake?