Although I cook pretty well, baking is not one of my strengths. This is a quick, easy and unusual recipe that even I can do! The kids love it, and adults too because it is tasty and healthy. This version has about half of the sugar and butter of the more traditional versions and can be adapted to be dairy free and gluten-free.
You will need a round cake tin of 20cm diameter and 5cm depth.
You can also make small individual cakes with the same recipe-just halve the cooking time (from about 40 minutes to 20 minutes).
140 gr sugar (I prefer using brown/raw sugar)
2 large eggs
170 gr self-raising flour (I use a white gluten-free flour and it works perfect)
75g r of unsalted butter (for dairy free you can use olive oil or rapeseed oil).
60 gr of very fine or ‘quick’ polenta
50 gr fine ground almonds
1½ tsp baking powder
225 gr natural yogurt (even with zero fat it will taste nice!)
finely grated zest 2 lemons (if you like you can add also the juice of half a lemon)
Heat oven to 180C/160C fan/gas 4.
Lightly oil/butter the cake tin.
Put flour, polenta, ground almonds and baking powder in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre.
On the side beat the eggs in a bowl for a couple of minutes, then stir in the yogurt.
Add the eggs and yogurt mixture along with the butter (or oil) into the dip then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
Pour into the oiled cake tin and bake for 40 minutes until a skewer comes out clean.
Leave to cool in the tin for about 10 minutes then turn out to cool completely on a wire rack.
Serve with a light dusting of icing sugar.