Lemon drizzle polenta cake

This polenta cake doesn't contain any flour which makes it perfect for those on wheat-free diets. It's also low GL so you can have an extra slice and not feel too guilty!

Ingredients:

200g ground almonds
115g polenta (coarse cornmeal)
1 tsp baking powder
pinch of salt
3 eggs
125g unsalted butter
50g natural yogurt
225g caster sugar (or 150g xylitol/Stevia)
Zest of 4 whole lemons and juice of 1 lemon
For the drizzle:
juice of one lemon
2 tbsp granulated sugar or xylitol/Stevia

Method:

Mix all of the ingredients in a food processor or with an electric whisk. Grease a springform 25cm cake tin and pour in the mixture.

Bake for around 1 hour at a low heat (160 degrees C) or until a cocktail stick comes out clean and top is golden.