This is a great winter cake as it has lots of Vitamin C and if you're on a diet, it's a great treat as it's not too bad on the calories.
This recipe has been adapted from "St Clements polenta cake with blueberries" from the River Cottage book " Light and Easy". It takes a little time to make but i'll let you know, it's worth it!
2 medium lemons
1 juicy orange
A little olive oil to oil the tin and parchment paper
150gr fine polenta or cornmeal
100gr gluten free plain flour
2 tsp baking powder
250 gr caster sugar
1/2 almond extract
In a small pan, simmer the lemons and orange for 45 minutes on a low heat or until the fruit starts falling appart. Remove from the pan and set aside to cool down.
Preheat the oven on 170 C/ Gas mark 3 and prepare the baking tin.
Chop the lemons and orange and and remove pips. Blend all on a food processor. Now, mix all ingredients together except from the berries.
Scrape the batter into the tin and add the berries.
Bake for 45-50 minutes.