LEMON AND ROSEMARY DRIZZLE
I love how baking can build a sense of connection with each other, especially during the winter months. Having a fresh cake to share feels so welcoming. We may invite friends or family, or reach out to a lonely neighbor and make their day.
I served up this wheat-free lemon cake at one of our recent retreats and was asked for the recipe by a number of our guests, so here it is.
Benefits: Rosemary is a powerful herb, with numerous benefits, and may help to improve brain function and memory. This cake is wheat and gluten-free too, so ideal for those with a sensitivity to either. This recipe uses polenta and almonds, rather than flour, and coconut sugar rather than refined, which creates a deep, rich, moist cake. That lasts for a number of days in an airtight tin.
200 g butter
200 g coconut sugar
200 g ground almonds
100 g fine polenta
1½ tsp baking powder
3 large eggs
zest of 2 lemons
2 sprigs of rosemary chopped finely
For the syrup:
juice of 2 lemons
100 g icing sugar
Line and grease a loaf tin.
Preheat the oven to 180°C/gas mark 4/ 350°F.
Cream the butter and sugar till pale and fluffy
beat the eggs add slowly add these to the butter and sugar mixture.
Combine the almonds, polenta, baking powder and lemon zest, then slowly mix the dry ingredients into the wet.
Pour the mixture into your prepared tin and bake in the oven for about 40 minutes.Test with a sharp knife, which should come out clean.
Make the syrup by melting the lemon juice and icing sugar in a bowl.
Prick the top of the cake all over with a fine skewer. Pour the warm syrup over the cake, and leave to cool before taking it out of its tin.