- Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease a 23cm (9in)
- Put the Trex, sugar, eggs, almond essence, lemon zest and lemon juice into a large mixing bowl. Add the ground almonds, polenta, salt and baking powder. Use a wooden spoon to beat together until smooth and creamy, about one to two minutes.
- Transfer to the prepared tin and level the surface. Bake on the middle shelf of the oven for 40-45 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack to cool completely.
- To decorate, mix the icing sugar with the lemon zest and lemon juice to make a thin icing. Drizzle over the cake and decorate with lemon jelly slices. Leave until set, then serve.
Recipe from TREX vegetable baking fat
There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This moist cake is made with ground almonds and instant polenta, making it wheat-free and gluten free — though you'd never guess!
150g Trex, at room temperature, plus a bit extra for greasing 150g Caster sugar 4 Large eggs ½ tsp Almond essence Finely grated zest and juice of 1 lemon 200g Ground almonds 200g Instant polenta Pinch salt 2 tsp Baking powder(gluten free) To decorate: 100g Icing sugar 1 tsp Finely grated lemon zest 2-3 tbsp Lemon juice Lemon jelly slices, to decorate
Time: 25 minutes Serves: 6-8 Nutrition: n/a