Iced lemon polenta traybake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Iced lemon polenta traybake By You Magazine - March 31, 2019 This iced lemon polenta traybake would make a lovely gift for Mother’s Day, but there’s no reason the limit yourself to making it once a year. Baking with polenta is a great option for those who follow a gluten-free diet – this bake gets its delicious flavour from citrus fruit and freeze-dried berries. Chris Alack MAKES 1 TRAY FOR SLICING FOR THE POLENTA CAKE 180g unsalted butter, softened and diced, plus extra for the tin 200g golden caster sugar 3 large eggs finely grated zest and juice of 2 lemons 130g ground almonds 2 tsp baking powder, sifted 100g fine polenta (for example Holland & Barrett Maize Meal) FOR THE ICING 150g icing sugar, sifted 2 tbsp lemon juice FOR THE TOP freeze-dried strawberries or raspberries or crushed raspberry powder to decorate 1. Preheat the oven to 190C/ 170Cfan/gas 5. Butter and line a traybake tin about 25cm x 20cm x 4cm deep or similar brownie tin. Place all the cake ingredients in the bowl of a food processor with the metal blade attachment. Whiz on full power for 10 seconds. Do not overmix. Scrape down the sides of the bowl and pulse briefly for 10 seconds until smooth. 2. Transfer the mixture to the tin, smooth the surface and bake for 35-40 minutes or until golden and a skewer inserted at the centre comes out clean. Leave the cake to cool in the tin before removing. 3. In a large bowl, combine the icing sugar and lemon juice to a thin icing. Lightly coat the top of the cake using a palette knife. Scatter with freeze-dried strawberries or raspberries or crushed raspberry powder and leave to set for 1-2 hours. Slice into squares – whatever size you fancy. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved