Being creative with flour-less recipes is a must during lockdown 2020!

This recipe inspired by @nigellalawson is ideal for anyone seeking a gluten-free treat or simply with depleted flour rations.

RECIPE

INGREDIENTS

• 200g ground almonds
• 100g polenta
• 200g golden caster sugar (fairtrade)
• 2 x eggs (free range)
• 150 ml olive oil
• 1 x orange
• 1 x lemon 

METHOD

• mix dry ingredients i.e. ground almonds & polenta
• whisk eggs and sugar for ~4 mins until opaque
• mix very well together with olive oil
• zest and juice orange and lemon and separate juice in a small jug
• add zest to mixture & fold in
• transfer to a round cake tin/mould and bake for ~ 40 mins 180 degrees C / 160 (fan oven)
• warm the citrus juice in a small pan with a spoon of caster sugar to make a light syrup
• make pricks in the baked warm cake and pour the juice on top
• allow to cool fully on a wire rack before cutting into slices
• serve with a spoon of sorbet/gelato and fresh mint leaves

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