- 175 g freefrom spread, plus extra for greasing
- 175 g Fairtrade white caster sugar
- 2 large British free-range eggs, beaten
- 175 g ground almonds
- 50 g flaked almonds
- 3 drops Madagascan vanilla extract
- 1 washed lemon, zest and juice
- 75 g instant polenta
- 0.5 tsp gluten-free baking powder
For the topping:
- Juice of 2 lemons and grated zest of 1 washed lemon
- 50 g Fairtrade white caster sugar, plus extra for sprinkling
Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line an 18cm loose-bottomed cake tin.
In a bowl, cream together the spread and the sugar until light and fluffy. Beat in the eggs, and then gently fold in the remaining cake ingredients until well combined.
Bake for 55 minutes to 1 hour until risen and golden (cover with foil for the last 10 minutes of cooking if the cake is too brown). Remove from the oven and let cool in the tin for about 15 minutes.
Meanwhile for the topping, put the lemon juice and sugar into a saucepan and gently simmer until the sugar has melted. Boil for a few minutes until it has reduced a little and is quite thick and syrupy. Leave the syrup to cool.
Remove the cake from the tin and spoon over the syrup while the cake is warm. Let the syrup soak in, then sprinkle with the extra caster sugar. Decorate with the lemon zest. Serve with washed blueberries and a little soya yogurt, if you like.
Please note: the most up-to-date allergy information is always on the product packaging.
Cook’s tip: try our delicious bakewell tart. Half the quantity of this cake mixture makes just the right amount of filling.