Lemon Polenta Cake with Honey Ricotta and Blueberries

LP ricotta top

I have recently decided to jump on the gluten-free bandwagon. Going ‘gf’ seems to be all the rage at the moment. I feel sorry for people who genuinely are coeliac, as there seems to be a surge in people suddenly and miraculously developing a gluten ‘intolerance’ overnight. Consequently, I’ve found that telling people you don’t eat gluten is often met with an eye roll and an accusatory ‘yes but you’re not actually allergic, are you’.

M2

Anyway, I thought I’d give it a go, as I’ve heard so many positive accounts of what avoiding gluten can do. The first hurdle was baking. I made some relatively successful gluten free (and dairy free, just to give myself a challenge) cookies, using rice flour and coconut oil. So next I thought I’d try a cake. Lemon polenta cake is one of the easiest things to make gluten free, as the polenta acts as a good substitute for the flour, and gives the cake a pleasant grainy texture. I topped the cake with some ricotta whisked with honey, and scattered over some blueberries.

LP and ricotta

 

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