This cake is gluten free and sugar free, using natural Xylitol in place of sugar. It is a great gluten free alternative to regular lemon drizzle cake and the polenta gives it an interesting subtle crunchy texture.
8 oz butter
8 oz Xylitol + 1tbsp
4 medium free range eggs
6 oz ground almonds
2 oz polenta
zest and juice 3 lemons
flaked almonds to decorate
Beat the butter and xylitol until light and fluffy, then beat in the eggs one by one. Fold through the almonds, polenta and lemon zest until thoroughly mixed.
Put into a 20x30cm lined tin, sprinkle with flaked almonds, and bake 15-20 mins until an inserted knife comes out clean.
Warm through the lemon juice with the extra xylitol until dissolved and whilst still warm in the tin drizzle over the cake.
Leave to cool, cut into slices, eat and enjoy 🙂