IWhen I baked the lemon and berry polenta cake I promised I would be back to bake another one and here I am. Once again this was not a planned cake but one that just sort of happened. You would never guess this cake is both gluten and dairy free as like my last post of Raspberry Bakewell cake as it is light and moist.
Juicy limes meet spiced rum in this gluten and dairy free cake and it’s all mine I tell you. Concoted with the last remenants of spiced rum so that my husband and I could not argue over who got the last tipple and some little limes I randomly ordered (as you do). I choose to miss out the mint in this cake as I’m not a big mint lover. I am sure someone somewhere will tell me that ‘technically it’s not a mojito cake then’. Fair enough, add a sprig of mint for decoration on the top and get over it I say as life is too short! This cake keeps beautifully and the depth of flavour increases over a few days as the rum truly soaks into the moist cake.
The voice of synchronicity is still going strong last weekend my Husband and my mobile phones both signalled a message at 08.30. Thinking that someone must have sent us both the same message I thought no more of it and went back to sleep. It turned out the messages were both from different people (who do not know each other) and one message was to sadly tell us of a death and the other a birth. A true reminder that life’s never-ending cycle is certainly evident. So I got up and baked this cake and pondered for a while.
Coincidence Number 2
Whilst still pondering I posted a picture of this cake using instagram. Later that day one of my followers on twitter spotted it and asked me kindly for the recipe for her next Clandestine Cake Club meeting. I thought she may live somewhere in the South so I asked where it was out of curiosity. It turned out that that we both live the same town. I mean what are the odds of that out of all the invisible people on twitter? She also kindly asked me if I would like to go and offered me a lift. So perhaps I am destined to actually go to a cake club after all?
Whatever conicidences happen ahead and I know they will I’d just like the universere to know that I’m ready, armed with cake and I have a 1950’s Kenwood stand mixer on stand by just waiting to soothe any trouble.
Recipe (adapted from Doves Farm)
120g sunflower oil
150g caster sugar
3 eggs (room temperature)
75g ground almonds
1/s tsp gluten-free baking powder
2 limes – grated rind and juice
75g Polenta (quick cook fine grain variety)
50g granulated sugar ( for the sugar syrup) and a tad more for sprinkling
40ml of spiced rum (20 ml for the cake and 20ml for the sugar syrup)
Instructions
1. Preheat oven to 170°C/Fan150°/325°F/Gas 3
2. Grease a 18cm/7”cake tin and line with baking parchment or greaseproof.
3. Beat oil, eggs and sugar together for 3 mins
4. Mix in the ground almonds and baking powder until fully combined.
5. Stir in all grated lime rind and juice of one lime – reserve the rest for the sugar syrup.
6. Add 20ml of spiced rum
7. Stir in the polenta.
8. Spoon mixture into cake tin.
9. Bake for approx 40/45 minutes on the middle shelf
10. Allow to cool in the tin.
11. Add the juice of the remaining lime into a saucepan with 50g sugar and 20ml of spiced rum.
12. Boil gently, stirring regularly, for 5 minutes to form a thick syrup.
13. Make holes in the cake with the cake tester or a skewer and pour syrup over the cake
14. Allow to cool before removing from the tin. Sprinkle the top of the cake with sugar and finish with a sprig of mint if you wish!
Storage
This cake is very moist and will last in an airtight container for up to 5 days. You might also like my Lemon and berry polenta cake. or wish to read more about gluten free baking.
Props: Rainbow bunting (Folksy £20), Cake stand – Wilkinsons £8 and heart band made with paint cards (free from DIY stores) punched with a heart shaped punch and stapled onto ribbon.
Enjoy!
Absolutely gorgeous! I adore gluten free baking. I adore the thing that goes around the cake 🙂
Why thank you! I made the hearts for the campervan of all things!
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Congratulations on making the Foodies100 Ten at Ten! 🙂 http://www.foodies100.co.uk/2012/05/23/best-of-the-foodie-blogs-ten-at-ten-20/
Why thank you very much I am very honoured!
I love experimenting with gluten and dairy free baking. This looks great!
This looks like a lovely, delicious cake and it’s gluten and dairy free!! I believe in coincidences and serendipity too. ps congrats on foodies ten at ten 🙂
Thank you ! It’s a great honour I just wish there was cake left to celebrate with!
What a pretty cake! I love the cocktail inspiration too 🙂 I’ve experimented with a couple of gluten free cakes, but also have a friend who can’t eat dairy so would definitely like to try this out!
Fantastic! Hope it goes well but your bakes do usually!
A lovely cake and interesting ingredients…I’d quite like to make mojito cupcakes but I haven’t quite gotten round to it yet!! What Cake Club are you going to? 🙂
Cladestine Cake Club I think!
Yay, have you been to CCC yet? Hope you went and hope you had a great time. As you know I’m a fan of polenta cakes and this one sounds delicious, although I’m thinking just a touch of mint would maybe make for extra interest!
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Loved reading your blog. Have pinned this recipe so I can check out the other gluten free goodies later. Thanks for sharing.