14 Feb Lemon Myrtle Polenta Cake
It’s been a while since I have posted on our blog page so I am excited to post this recipe of my Gluten and Dairy free Lemon Myrtle polenta cake! It is flavoured with our pure Lemon Myrtle essential oil and tastes divine!
200g almonds (milled or use almond flour)
1.5 teaspoons GF baking powder
200g Nuttelex diary free “butter”
190g raw sugar
4 – 5 drops Pure Lemon Myrtle oil
Preheat oven to 160 degrees C (fan forced) or 180C in conventional oven.
Line and grease a 20cm springform pan.
In a thermomix or in a cake mixer, add sugar and butter and whip together. Mix milled almond, polenta and baking powder together and add slowly to mixer. Add eggs and mix. Add Lemon Myrtle oil and mix again. Pour into cake tin and bake for around 45 minutes. Let cake cool slightly while still in tin and use a skewer to poke holes into top of cake. Pour over Lemon Myrtle syrup.
To make syrup:
100g raw sugar
3 drops Pure Lemon Myrtle oil
Heat sugar and water in saucepan and stir until dissolved. Do not boil. Add drops of lemon myrtle oil and stir. Pour over cake while still in cake tin.
Note: Please use caution when using pure essential oils. I do not recommend using any essential oils in the first trimester of pregnancy. Do not ingest pure lemon myrtle essential oils undiluted. All pure essential oils should be kept out of reach of children.
Love and light