Lemon, poppy and thyme gluten-free cake with ricotta
This cake is perfect for a lazy afternoon or even for a dessert with a little ice-cream. To keep it simple, feel free to use a good store-bought ricotta.
Ingredients:
- 200g unsalted butter, softened
- 150g castor sugar
- 3 free-range eggs
- 2 lemons
- 110g fine polenta
- 30g honey
- 200g almond meal
- 2 tsp baking powder
- 1 tsp sea salt
- 250g ricotta
- 1 sprig thyme
- 1 tsp poppy seeds
Method:
- Preheat oven to 170°C and grease and line a 23x13-centimetre loaf tin.
- Using electric beaters, beat the butter and sugar until pale. Add eggs one at a time until completely combined.
- Zest one lemon and juice both, then fold into cake mix with remaining ingredients except the thyme and poppy seeds.
- Pour into the loaf tin, poke in six or seven small pieces of thyme, top with poppy seeds and bake for about one hour. The cake should be golden brown.
- To check it's cooked, insert and remove a skewer; if the skewer comes out clean, then it's ready. Serve on its own or with berries or lemon thyme-infused ricotta and a little honey.
Tip: Save the whey (liquid) from ricotta, as it's full of flavour and nutrients. Use it in risotto or to make muffins, pancakes or scones, a bit like buttermilk.
Tell us in the comment section below, what’s your favourite gluten free snack?
Written by Darren Robertson and Mark La Brooy. First appeared on Stuff.co.nz.
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