Wheat free Archives

Braai recipes

Kebabs with tomato salad and roasted garlic and peanut dressing

15 – 25 minutes

Balsamic, rosemary and caper marinade

Coconut recipes

Oriental-style prawn laksa

1 hour

Porcini Cappuccino

40 minutes

Miso and corn chowder

1 hour

Beans recipes

Bay leaf kebabs with baked cannellini beans

30 minutes

Apple recipes

Baked apples with bay leaves, dates and honey

25 minutes

Curry recipes

Berbere paste

2 minutes

Gluten-free treat

Lemon polenta cake

1 hour

Lemon polenta cake

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

100 g fine polenta
100 g ground almonds
100 g shredded coconut
1 t baking powder
2 lemons, juiced and zested
250 g butter, softened
250 g caster sugar
4 organic eggs

For the lemon glaze:

200 g icing sugar
1/2 lemon, juiced

Method

Preheat the oven to 160°C and line a 23 cm cake tin with baking paper.

Combine the polenta, almonds, coconut and baking powder with the lemon zest.

Cream the butter and sugar until pale and fluffy. Add the eggs, 1 at a time, and beat.

Fold in the lemon juice and dry ingredients until just combined.

Spoon into the prepared cake tin and bake for 1 hour, or until a skewer inserted comes out clean. Cool, then pour over the glaze.

To make the lemon glaze, place the icing sugar in a bowl and add a little lemon juice at a time while beating into a smooth paste.

Discover more recipes featuring polenta here.

Spinach lasagne

Beef rendang potjie

Apple, honey and almond cake

Salmon with wilted lettuce and pea salad and minted creme fraiche

Rhubarb with baked cream

Pear, walnut and radicchio salad

Kebabs with tomato salad and roasted garlic and peanut dressing

Balsamic, rosemary and caper marinade

Oriental-style prawn laksa

Porcini Cappuccino

Miso and corn chowder

Bay leaf kebabs with baked cannellini beans

Baked apples with bay leaves, dates and honey

Berbere paste

Lemon polenta cake

Lemon polenta cake

Ingredients

Method