Gluten free is not something I have ever really got into before.. purely because I have never had a problem digesting gluten, and I have also never had any crew on board to cook for who where gluten intolerant. I know plenty of people that can’t or chose not to eat gluten, or at least cut down, but I’m not sure why I have never felt the need to experiment with more gluten free foods until now.
I’m ashamed to say for a while I thought gluten free baking would be heavy, or tasteless or would just be really difficult, not as good as the ‘real’ thing… which when I think about it is exactly the kind of attitude we are constantly battling against when it comes to peoples ideas of what vegan food is!
So I decided its something I have to try… and try to include much more of in my recipes. Gluten free is so popular these days, and I think as a cook by experimenting with news foods you can only get better.
I like to think of it as discovering new ideas, new techniques and ways of cooking, opening up new avenues instead of enforcing more restrictions on what I chose to cook. I hope you enjoy this cake as much as I do. You could serve this cake as it is or along side some vegan cream or ice cream, and it will be stay good for quite a few days!
- 2 lemons
- ½ cup + 2 Tbsp vegan margarine
- 2 Tbsp egg replacer mixed with ½ cup + 2 Tbsp water
- 1¹⁄³ cup caster sugar
- 2 cups ground almonds
- 1¹⁄³ cups polenta/fine cornmeal
- 1 tsp gluten free baking powder
- ¾ cup caster sugar
- juice from 1 lemon
For the Drizzle:
- Preheat oven to 180°c (160°c for fan oven), and grease a 23cm cake tin.
- Cover lemons with water in a large saucepan, bring to the boil, drain and cover again in saucepan with cold water (this will remove any wax on the lemons, can skip if using unwaxed lemons). Bring water to boil again and simmer for 1 hour until lemons are really soft. Drain well, slice in half and remove pips.
- Place lemons in a food processor and puree. Add the rest of the ingredients and mix well in food processor until you have a smooth batter. Pour batter into the greased cake tin and bake for 40 minutes, until golden.
- Whilst the cake is cooling but still warm, mix up the drizzle ingredients and pour over the cake. (To do this I stood a plate underneath the cooling rack to catch any extra drizzle, so not to end up with a sugary mess all over the kitchen.)
- Enjoy with vegan crème fraîche or cream.