Flourless Lemon Drizzle Cake

• 140 g Nuttelex Spread
• 2 lemons
• 3 eggs
• 250 g castor sugar
• 200 g ground almond
• 175 g polenta
• 1 tsp gluten-free baking powder
• extra Spread for greasing

For the Drizzle

• 140 g castor sugar
• 1 lemon (juiced)

For icing- optional

• 250 g icing sugar
• 1 lemon (juiced)

Tools

• round cake tin, 23cm approx
• food processor or electric beater

1. Grease cake tin and heat the oven to 180C/160C fan/gas 4.
2. Place 2 lemons in a saucepan, filled with cold water, bring to boil, drain, pour over more cold water and cook on a low simmer for 60 minutes until the lemons are really soft. (Add extra water if you need to)
3. Next remove water from lemons and once cooled, chop in quarters, remove pips and use a food processor to purée.
4. Add all the other cake ingredients to the pureed lemons in the food processor and blitz until you have a loose batter.
5. Scoop batter into the greased cake tin and bake for 40-50 mins until golden.
6. Once the cake is baked, remove from the oven and poke with a skewer multiple times all over.
7. Next mix the sugar and lemon over a low heat until dissolved, then drizzle the syrup over the cake and leave the cake to cool down for 20 minutes.
8. Remove from tin and transfer to a wire rack to cool completely.
9. For those who love icing, mix the icing sugar and lemon juice in a small bowl then drizzle over the cooled cake before serving with your fave ice-cream or cream.