Camomile, lemon and polenta cake
Serves: 10-12
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Camomile, lemon and polenta cake
You'd never guess this delicious cake was gluten and dairy free - slice and enjoy for afternoon tea
Serves: 10-12
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
435Kcal
Fat
34gr
Saturates
7gr
Carbs
22gr
Sugars
18gr
Fibre
0gr
Protein
10gr
Salt
0.4gr
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Ingredients
- 200g dairy-free spread or margarine, plus extra to grease
- 150g coconut sugar or light brown soft sugar
- 250g ground almonds
- 50g polenta or fine cornmeal
- 1 tsp gluten-free baking powder
- zest of 1 large lemon, plus 1 tbsp juice
- 4 camomile infusion tea bags
- 3 large eggs
For the frosting
- 1 x 200g tub dairy- free soft cheese
- 4 tbsp coconut cream, chilled
- 1 tbsp maple syrup
- zest of 1 lemon
To decorate
- zest of 1 lemon
Step by step
Get ahead
Freeze the un-iced cake for up to 1 month. Once iced, it keeps for 3 days in the fridge.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm springform cake tin. Cream the dairy-free spread and sugar in an electric mixer until smooth.
- In a separate bowl, mix together the ground almonds, polenta or cornmeal, baking powder and lemon zest with a pinch of salt. Snip open the tea bags and tip in the contents. Add half the almond mixture to the margarine mix and stir briefly; add the eggs one by one, stirring between each. Add the remaining almond mix, then the lemon juice; stir.
- Tip the mixture into the cake tin, smooth with the back of a spoon and bake for 45 minutes. Remove from the oven; leave to cool in the tin on a wire rack.
- For the frosting, combine all the ingredients in an electric mixer and mix for 2 minutes, or until smooth and creamy. Chill until needed.
- When the cake is completely cool, remove from the tin, spread the frosting over the top; decorate with lemon zest.
