Organic Gluten Free Lemon Drizzle Cake

Directions

• Grease and line a standard loaf tin with baking paper, and set aside.
• Preheat the oven to 180 degrees (fan forced).
• Melt the butter in a small pan on a low heat, Make sure to not allow the butter to boil.
• Remove from the heat and stir in the maple syrup. Set aside to cool slightly.
• In a bowl, combine the almond meal, polenta and baking powder. Set aside the dry ingredients.
• In a third small bowl, break and lightly combine the eggs.
• Make sure to not beat too fiercely.
• Add the melted butter mixture to a large bowl, then add in a third of the dry mixture. Mix well before adding a third of the eggs.
• Alternate between the dry mixture and the eggs until all the mixture has been combined together.
• Lastly add the lemon zest and stir well before pouring into your prepared loaf tin.
• Bake for approximately 45 minutes or until your cake skewer comes out clean.
• To make the syrup simply combine all ingredients in a bowl. Use a hand mixer here if required to blend out all the lumps.
• Prink the top of the cake all over and pour the syrup over the top of the hot cake.
• It’s okay if you have a little leftover syrup, as it’s great for serving.