Everything from recipes to the kids needs, from travel plans to receipts, from seo to key words. The small stuff really. Then the big stuff. The life changing decisions that leave me crippled with indecision and sleeplessness as I yo-yo between this choice and that. The days when I wish I can rewind back to my teenage self, where my parents made the decisions, and life was much easier (although sometimes much contested).
One of my goals is to plan a little less and live in the moment a little more. For everything. For the little moments, for the beautiful Saturday morning that results in dropped plans and a day wave splashing and pebble skimming. Best days. And definitely for the recipes.
My non-planning resulted in this gluten-free courgette almond polenta cake. And abundance of courgettes, surplus lemons from some raspberry lemonade and some half-spilt polenta whizzed up into the magic that is this cake. Crumbly yet moist, incredibly citrusy and flavourful. A new favourite cake in this kitchen. All the sweeter for the ease of making and of course the non-thinkingness.
Oh and then this courgette almond polenta cake is naked. Naked as in none of the syrup that usually accompanies almond polenta cakes. The courgettes and the lemon juice are more than enough. I prefer it plain. It really works. But if you really crave the lemony syrup then there are a million and one recipes on the internet that show you how to do so. Maybe, try it both with and without and make up your own mind.
Before I forget if you like courgette then why not try this Courgetti With Coconut Milk and Sundried Tomatoes, roasted courgette recipe or these skinny gluten free Zucchini Muffins? And if you are looking for more cake recipes then you could try this lime, mango and pineapple loaf cake, this vegan cake or this cucumber cake from Veggie Desserts and this chocolate avocado cake from BBC Good Food.
So here is how to whip up this gluten-free courgette almond polenta cake. Please do try it and if you do make it, then please do tag #recipesfromapantry on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
For more cakes try this passionfruit Bundt cake with passionfruit syrup, fig and semolina cake and berry, orange blossom and elderflower cake with mascarpone whipped cream. Plenty of choices there for you.
Thank you for reading this gluten-free zucchini almond polenta cake recipe post. And please come visit again as I continue dreaming up recipes, African recipes, Sierra Leone recipes, travel plans and much more for you.
- Courgette Almond Polenta Cake
- 200 g (7oz) butter, softened
- 175 g (6.2oz) caster sugar
- 200 g (7oz) ground almonds
- 100 g (3.5oz) fine polenta
- 1.5 tsp gluten-free baking powder
- 3 eggs
- Zest of 1 lemon
- 3.5 tbsp lemon juice
- 250 g (8.8oz) roughly grated courgette (zucchini), all the liquid squeezed out.
- Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and line and grease a 23cm / 9inch spring form cake tin.
- Add the butter and sugar into a bowl and beat with a hand mixer until light and fluffy.
- In another bowl combine the ground almonds, polenta and baking powder.
- Slowly beat one egg, followed by some of the almond mixture in to butter-sugar mixture, and continue beating in alternating the egg and dry ingredients until done.
- Then beat in the lemon zest, lemon juice and courgette before scraping the cake batter into the cake tin and bake in the oven for about 40 mins until a skewer comes out clean.
- Leave the cake to cool in the tin before removing and serving.
Adapted from the Lemon Polenta Cake from Nigela Lawson.
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