A citrusy, filling loaf with a wonderfully thick texture plus it’s gluten and dairy-free.
By Healthy Diet
400g can butter beans, drained and rinsed
50ml olive oil, plus extra for greasing
3 medium eggs
Zest and juice of 2 unwaxed lemons
100g caster sugar
150g ground almonds
90g fine polenta
1 teaspoon baking powder
For the syrup
Juice of 1 large lemon
50g caster sugar
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 900g loaf tin with oil and line it with baking parchment. Put the beans and oil in the bowl of a food processor and blitz to a thick paste. Scrape this into a mixing bowl and stir through the eggs, one at a time, and mix well before adding the lemon zest and juice, sugar, almonds, polenta and baking powder.
Pour half the batter into the tin, scatter with half the blueberries before topping with the remaining batter. Sprinkle the remaining blueberries over the top, lightly pressing them into the batter. Bake for 45 minutes.
Meanwhile, make a syrup by warming the lemon juice and sugar with 1 tablespoon of water in a small saucepan. As soon as the cake is cooked, remove it from the oven and immediately pour the syrup over it while still in the tin. Don’t worry if it collects in the corners slightly; it will soak into the sponge.
Allow to cool a little before removing from the tin. Serve in slices.
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.