Haslem Hotel is sharing a sweet treat recipe for you to try at home

An incredibly more-ish, gluten-free dessert, made using polenta and ground almonds. If someone at home loves zesty citrus flavours, then this will be a firm favourite.

Haslem Hotel’s head chef, Lewis Robertson
Haslem Hotel’s head chef, Lewis Robertson

INGREDIENTS

(serves 9-10 portions)

260g unsalted butter

260g caster sugar

260g ground almonds

130g fine polenta

2tsp baking powder

four large eggs

two lemons (separate the zest and the juice)

200g icing sugar

Citrus cream- (to make – mix 200ml whipping cream with 30g icing sugar, zest of one citrus fruit e.g. lemon or lime)

METHOD

Step 1: Preheat your oven to 170°C.

Step 2: Line a greased round cake tin with greaseproof paper.

Step 3: Beat the butter and sugar together until pale and the sugar is fully incorporated using a free-standing mixer on a medium-high setting.

Step 4: Once mixed, add the eggs individually (reduce the mixer speed to medium), allowing them to combine with the other ingredients each time.

Step 5: At this stage, stop the mixer and add the baking powder, polenta, ground almonds and lemon zest. Start on the lowest possible speed and slowly increase to a low medium speed for approximately three minutes.

Step 6: Pour the mix into your cake tin and lightly tap it on the worktop to release any air pockets.

Step 7: Place your cake tin in the preheated oven and bake for 40 minutes.

Step 8: After 40 minutes, check your cake has cooked by pricking it in the centre – if it comes out clean then it’s ready, otherwise leave it in for another 10 minutes.

Step 9: Remove the cake from the oven and let it rest for a further 10 minutes.

Step 10: In a bowl, take the icing sugar and mix with the juice of the lemons – you can add a little water to it if you need to loosen the mix.

Step 11: Using a skewer to evenly poke holes all over the cake, pour your icing sugar and lemon juice mix on the top.

Step 12: Leave the cake to set and while you wait, whisk the ingredients for the citrus cream.

Step 13: Serve while the cake is still warm, with a good helping of citrus cream.

About Haslem Kitchen:

Haslem Kitchen serves up delicious breakfast, lunches, and dinners daily, using carefully chosen ingredients from the best local producers. From sizzling steaks to flame-roasted rotisserie chicken and veggie delights, you’re sure to find something to tickle your taste buds.

Address:

15 Lisburn Square

Lisburn, BT28 1TS

Website: Haslemhotel.com

Haslem Hotel is on Facebook and Instagram @HaslemHotel.