First of all can I just say I've had to purloin this image from a post from Clifton house, sorry not to be able to link to their site but blogger doesn't allow me to create links anymore, in fact it has even stopped me being able to space out my text properly, very naughty. I'm wondering if I might shift my blog to another place, substack maybe? Do any of you use a site that is a bit more flexible for links, small films etc ?
Anyhoo, here is the recipe for my Tunisian gluten free citrus cake, (as mentioned in a previous post).
Ingredients: 45g polenta, 120g golden caster sugar, 100g ground almonds, 1.5 teaspoon of baking powder, 215 ml olive oil, 4 eggs beaten lightly, finely grated zest of one unwaxed lemon and also same from one orange.
For the syrup : 45g sugar, juice of half an orange and half a lemon.
Method:
1. Combine polenta, sugar, almonds & baking powder in a mixing bowl. 2. Using wooden spoon beat in oil, eggs & zest. 3. Pour into a greased and lined 20cm cake tin.
PLACE IN A COLD OVEN 4.Turn on oven at 190/170 fan, gas mark 5. Bake for 35/40 mins. Test with a skewer to insure cooked through. 6. Remove from oven and allow to cool for 5 minutes, turn out onto a wire rack to cool. 7. Meanwhile make syrup. Simmer sugar & citrus juices for around 5 minutes. Stirring to dissolve sugar. 8. Prick cake all over with a skewer then gently spoon over the syrup whilst it is cooling. Serve dusted with some icing sugar and perhaps some candied orange slices or edible flower heads.
So incredibly easy to make and totally delicious.
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