- 100 g ground almonds
- 100 g caster sugar
- 100 g butter, softened
- 2 free-range egg yolks
- ½ cup cream, plus 2T
- 100 g polenta
- 4 ½ lemons, zested and juiced
Preheat the oven to 180°C. Mix the almonds and caster sugar, then add the butter and beat until light and fluffy.
Add the egg yolks, one at a time, then add the zest and juice of ½ lemon.
Spoon in the polenta and mix until a dough starts to form.
Spread the dough into a 23 x 23 cm x 5 cm ovenproof dish or baking tray and bake for 20 minutes. Allow to cool.
Meanwhile, whisk the eggs with the remaining lemon juice and zest for 1 minute. Whisk in the cream, then pour over the polenta base and bake for a further 30–35 minutes, or until set. Cool before slicing.
Cook's note: Fresh, zesty and gluten free all at the same time – a real crowd-pleaser. Polenta adds a lovely crumbly texture to this gluten-free treat. Delicious with black coffee (and mascarpone for when you want to indulge). At R13 per serving it's great value too.
“We stock a range of alternative ingredients, including chickpea and almond flour, suitable for a variety of delicious festive-season cakes and bakes” – Christelle van Zyl, Product developer