A soft sponge made with a mixture of polenta and gluten free self raising flour and bursting with fresh lime. Covered with a sugared lime topping, this is the perfect afternoon tea bake when you’re looking for something sweet.
This cake is made with a mixture of quick polenta and gluten free self-raising flour, making this a completely delicious gluten free bake. The use of golden caster sugar helps to give a more buttery flavour, however if you do not have this then you can substitute for regular white caster sugar.
This was made with a very simple recipe of creaming sugar and butter together until creamy, stirring through the eggs (the mixture may look a little bit strange or ‘curdled’, but this will fix as soon as the dry ingredients are added), and then adding both the polenta and self-raising flour (I used gluten free to make this a gluten free recipe), to the mixture and mixing until all thoroughly combined.
Place the lime zest and juice into the mixture and give everything a good stir. I would recommend using an electric whisk and blend on high for a few minutes. As polenta is being used, this can sometimes be a little bit tough. That’s why I like to leave the mixture to sit for about 20 minutes. This helps to soften the polenta and makes it easier to cook which results in a softer bake. After this, add the batter to your pre-greased tin and bake.
Lime
The glaze is also super simple to make and is like my gluten free lemon drizzle cake. Add sugar, lime juice and the fresh lime zest to a pan and melt under a low heat until the sugar has dissolved. Don’t bring it to boil. Once your cake is cooked, use a sharp knife and poke ‘holes’ into the cake and pour the mixture on top. I used all the mixture as it helped to intensify the flavour and helps to prevent the cake being or becoming dry without going soggy. Leave it to soak up all the drizzle in the tin and remove once completely cooled down.
This is such an easy and delicious gluten free bake. If you prefer, you can use regular self-raising flour to stop this being a free from recipe. This is quick, easy and perfect for when you want to whip up a tasty bake! Any leftovers can be stored in foil and kept in a cool dry place for up to 2 days.
Ingredients
- CAKE:
- 125 g / 4.5 oz Butter
- 80 g / 3 oz Golden Caster Sugar
- 2 Eggs
- 70 g / 2.5 oz Quick Polenta
- 100 g / 3.5 oz Gluten Free Self Raising Flour
- Zest of 1 Lime
- Juice of 1 Lime
- GLAZE:
- 60 g / 2 oz Golden Caster Sugar
- Juice of 1 Lime
- Zest of 1 Lime
Instructions
- Preheat oven to 160*c Fan Oven/180*c/350*f/Gas Mark 4.
- Grease a 20 cm round tin using unsalted butter.
- Place the margarine and golden caster sugar into an electric mixer, and beat together until light and fluffy.
- Add the eggs, and lightly stir through. The mixture may look a little bit strange or ‘curdled’, but this will fix as soon as the dry ingredients are added.
- Add both the polenta and gluten free self-raising flour to the mixture and mix until thoroughly combined.
- Place the lime zest and the juice of one lime into the mixture and give everything a good stir. I would recommend using an electric whisk and blend on high for a few minutes. As polenta is being used, this can sometimes be a little bit tough. Leave the mixture to sit for about 20 minutes. This helps to soften the polenta and makes it easier to cook which results in a softer bake.
- Add the batter to your pre-greased tin and place in the centre of the oven for 30 - 35 minutes checking regularly, or until light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Whilst you're waiting for the cake to cool, make the orange syrup.
- Place the juice of one lime, golden caster sugar and lime zest into a saucepan and simmer on a low heat. Once the sugar is dissolved the mixture is done. Don’t bring it to boil.
- Using a sharp knife, pierce multiple holes into the top of the cake, ensuring you go all the way down to the bottom.
- Pour the lime drizzle all over the cake. It may seem a lot of syrup, but the more that's added results in a moister cake. But feel free to add less if desired.
- Allow it to cool completely in the tin before turning out.
- Once cool, it's all ready to enjoy.
- Wrap in foil, and keep in a cool, dry place for up to 2 days.
Find more Free From Bakes here:
Free From Archives – Cupful of Sprinkles
Looking for more baking ideas? Have a look in the recipe section:
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!
2 comments
This was disastrous. Didn’t rise at all.
I’m so sorry that you were disappointed with this bake. Polenta is heavier than the usual flour which can weigh the mixture down resulting in a thinner cake. The cake is thinner and slightly heavier, and wouldn’t be considered light and fluffy like a cake would if made with regular self raising flour.