Alors, the jig is up! I decided to make a low carb, low sugar cake in an attempt to distract myself from the plethora of “cake action” currently being forced upon the Nation. Don’t get me wrong, I want nothing more than to shut myself in a darkened room with some of my closest confectionery friends but I have
foolishly promised myself I wouldn’t begin “the season’s culinary marathon” prior to Christmas Eve at the earliest lest I develop a taste for the “good stuff”. This cake is a great way of fooling one’s taste-buds and is so deliciously moist and richly textured (owing to the almond base), it will keep you going until well into the New Year. Jouir! XX
Preheat the oven to 180°C/gas mark 4.
200 gram(s) Flora or unsalted butter (soft (plus some for greasing))
200 gram(s) Splenda (or caster sugar)
200 gram(s) ground almonds
100 gram(s) polenta (or cornmeal)
1.5 teaspoon(s) baking powder (gluten free if required)
3 free range medium egg(s)
2 medium lemon(s) (zest – save juice for syrup)
For the syrup
2 lemon(s) (juice)
125 gram(s) icing sugar
Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
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