Lemony Cornmeal Cake

Naturally gluten & wheat free

Cornmeal cakes are a tradition in South America and this  recipe is by far my favourite one!

Served with coffee or tea in the afternoon… a real treat.

You can change the flavour every time you make it… with oranges, lime or coconut.


100g Cornmeal

100g Ground almond

75g Grated coconut (desiccated or fresh)

175g Margarine at room temperature

175g Caster sugar

1/2 tsp baking powder

Juice of one large lemon

Grate zest of the above lemon

3 Large eggs

Baking tin: springform 24cm lightly greased.


60g Icing sugar

Juice and zest of 1 large lemon

2 Tbsp water

Small nob of butter

Preheat oven 180C (fan assisted 160C) Gas mark 4

Cream together the margarine and sugar. Add the cornmeal, ground almond, granted coconut, baking powder, lemon juice and zest and eggs.

Beat all the ingredients together  until becomes a smooth paste. Spoon the mixture into the baking tin and bake in the middle of the oven for 30 minutes approximately.

Give it a shake...


In the meantime prepare the topping. Add the lemon juice, zest, icing sugar , butter and water in a shallow sauce or frying pan. Bring to boil and simmer for about 3 minutes.

There we have it...

When your cake is ready, let it cool down in the thin, then open the springform remove it, leaving the cake on the base. Place the cake on a plate or stand and pierce all over the top with a fine skewer, so that the juices soaks into the cake. Then spoon the topping over the cake, and leave to stand for a further 10-15 minutes.

Serve with cream or on its own.

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