Another dietitian off to have a baby means another event in the office with sweet treats. So that myself and coeliac colleagues could get involved, this was a great opportunity to try out a FODMAP friendly and gluten free cake which is totally delicious. The proof was in the pudding when it disappeared quicker than the others on offer.
*Warning – this is not a low fat/low sugar cake and portion control needs to be practiced ;)


Serves 8-10 slices

Cake mix:
200g polenta
100g almond powder
1 ½ tsp.baking powder
160g butter
200g caster sugar
3 large eggs
Grated zest of 2 unwaxed lemons

Syrup topping
Juice of one large lemon
120g icing sugar


Heat the oven to 180℃.
Place all the dry cake ingredients in a large bowel, except for the lemon zest.
Add the three eggs, one at a time and gradually mix using an electric whisk into a batter.
Now add the grated lemon zest and stir into the batter mix.
Put some greaseproof paper on the bottom of a 8inch cake tin and add the batter mix.
Bake for approximately 40 minutes (shorter if you’re oven is efficient – keep an eye on it for a deep golden top)

Once out of the oven, its time to make the syrup topping. Gently heat the lemon juice in a small pan and add the icing sugar and whisk together until all dissolved and is a thin syrup. Prick small holes in the top of the cake with a fork, and slowly pour over the hot syrup so it sinks in.

Then eat and enjoy…this cake is probably even better the next day so make the day before your event if possible! Serve with fresh fruit and yogurt for additional flavour.



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