When life gives you lemons 🍋 and hemp hearts 💚, make a flourless gluten-free bake packed with added protein, perfect now that spring is here! 🌸 Here's the recipe:

Ingredients:

For the cake:

  • 200g soft unsalted butter
  • 200g caster sugar
  • 200g ground almonds
  • 100g fine polenta
  • 100g hemp hearts 💚
  • 1 1/2 teaspoons baking powder
  • 3 large eggs 🥚
  • zest of 2 lemons 🍋

For the syrup:

  • juice of 2 lemons 🍋
  • 125g icing sugar

Method:

  1. Line a 2cm cake tin with baking parchment and lightly grease the sides with butter.
  2. Preheat your oven to 180°C / 160°C Fan / Gas Mark 4.
  3. Beat the butter and sugar together until soft.
  4. In a separate bowl, mix together the remaining dry ingredients: ground almonds, polenta, hemp hearts 💚, and baking powder.
  5. Add 1/3 of the dry ingredient mixture to the butter and sugar and beat in with 1 egg 🥚. Repeat 2 further times alternating dry ingredients and 1 egg, continuing to beat.
  6. Finally, add in the lemon zest 🍋, mix well, and transfer to your prepared baking tin.
  7. Bake for about 40 minutes, until you see the cake turning slightly golden and the sides begin to shrink. Don’t worry if this looks wobbly still, a cake tester should still come out clean.
  8. Make the syrup by boiling the lemon 🍋 juice and icing sugar. Once the sugar is dissolved, prick your cake all over and pour over the warm syrup mixture.
  9. Leave in the tin to cool, then remove and enjoy! 😊🍰"