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Recipe: Lemon polenta cake

I have lifted this straight off our clinic’s website – it is a Zam classic and absolutely delicious. The first time I tried this cake, I immediately demanded the recipe, which has now become a staple at home!

This refreshing and moist cake is a perfect snacky treat and goes well with a cup of tea or glass of bubbly water. Lemons cleanse the blood, alleviate indigestion and purify the breath.

Ingredients:

  • 175g soft unsalted butter (or dairy-free alternative)
  • 150g castor sugar *
  • 125g almond meal
  • 2 eggs, beaten
  • 3 lemons, juiced and rind finely grated
  • 75g polenta
  • 50g plain flour (gluten-free or spelt)
  • ½ teaspoon baking powder

Method:

  1. Preheat oven to 180°C.
  2. Beat butter and sugar together.
  3. Stir in ground almonds, eggs, rind and juice of the lemons.
  4. Add the flour, polenta and baking powder – combine well. It’ll be pretty juicy, which is good as the polenta will soak it up!
  5. Pour into a 15-20cm round tin.
  6. Bake for approximately 30-40 minutes.
Variations:
  • To spice it up, juice a small ginger root (e.g. 5cm x 5cm) and add to the mixture.
  • Frozen berries (e.g blueberries, raspberries) can be sprinkled over the top of the cake before placing in the oven – these will add a gentle sweetness and a bright contrast the lemony yellow!
* I have also made this cake many times with Xylitol instead of castor sugar and it’s just as nice.
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About Kathleen Murphy

Australian naturopath and freelance writer, based in Sydney. I love working with people from all walks of life, helping them institute changes that can become life-long health habits. I can be found at Uclinic | 421 Bourke Street, Surry Hills | Ph: 02 9332 0400 |

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