Mother's Day Recipe: Lemon Polenta Cake

Mothers – sometimes they can drive us crazy and at other times they are our number one cheerleader. Whichever way you look at it though, without mothers, we wouldn’t be here at all.

This Mother’s Day let’s thank the woman in your life who stood by you through every fad and phase and who helped you find your way in a complicated world.  And what better way to thank your Mum than by making this Anglo-Italian style Lemon Polenta Cake.

The almond meal and polenta in this teatime cake soak up the luscious lemony syrup which is drizzled on top and left to permeate through upon cooling.

So this Mother’s Day, why not treat your Mum to something that is indulgent, decadent and gluten free!

Here’s What You’ll Need...

And Here’s How to Make It...

Note: the cake can be baked up to 3 days ahead and stored in an airtight container in a cool place and will keep for a total of 5-6 days. The cake can also be frozen on its lining paper as soon as it’s cooled, wrapped in a double layer of plastic wrap and a layer of foil for up to 1 month. Thaw for 3-4 hours at room temperature.

Adapted from Nigella Kitchen by Nigella Lawson

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