LEMON SYRUP POLENTA CAKE

Another adapted recipe; this time from Nigella Lawson.

INGREDIENTS

• 175g Polenta
• 150g Almond Meal
• 300g Silken Tofu
• 100g Caster Sugar
• 100g Brown Sugar (you could use just 200g brown if desired)
• handful of chia seeds
• 200g Nuttelex
• zest of 2 lemons
• vanilla essence/almond essence/rosewater to taste
• 1 1/2 tsp baking powder

SYRUP

• juice of 2 lemons
• 125g icing sugar
  

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METHOD
1. Preheat oven to 180°C.
2. Cream Nuttelex and sugar(s) together until pale. 

3. Add essences and blend futher.
4. Blend in half the dry ingredients (polenta/almond meal/baking powder)
5. Blend in half of silken tofu, the blend in the rest of dry, then other half of tofu.
6. Fold in chia seeds and lemon zest.

7. Whack it in the tin and bake for 40 minutes (until edges starting to brown and come away from sides)
8. Make syrup: combine juice and icing sugar on stovetop and boil until well combined and bubbling.

9. Prick cake all over top with skewer (while still warm in tin) and pour syrup slowly over.
10. Let cool in tin, then get it out and enjoy!