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Categories:Viewed: 68 - Published at: 9 years ago
Ingredients
- 115 g chopped dried dates
- 90 ml water
- 115 g butter or 115 g margarine
- 2 medium eggs or 2 medium egg substitute
- 85 g ground almonds
- 55 g polenta (cornmeal)
- 55 g gluten-free flour or 55 g rice flour
- 1 teaspoon baking powder
- 2 teaspoons grated lemon rind
- 2 tablespoons lemon juice
Method
- Grease and line a small cake tin or loaf pan and set the oven to 180C or 350F.
- Place the dates and water in a pan and simmer over a low heat until they are soft and most of the water has been absorbed.
- Allow them to cool a little.
- Process the dates and butter or margarine until creamy.
- Add the eggs, ground almonds, polenta, flour, baking powder, lemon rind and lemon juice.
- Process until well combined.
- The mixture should have a soft dropping consistency, so add a little extra water if needed.
- Place the mixture in the baking tin and bake for approximately 45 minutes or until golden brown and firm to the touch.
- Allow the cake to cool in the tin for 5 minutes then turn out onto a wire rack and remove the lining paper.
- Once cold, store in an airtight container and eat within three days or freeze.
