Ingredients

The following ingredients have 4 Servings
  • 225 g butter
  • 225 g caster sugar
  • 190 g ground almonds
  • 3 medium eggs
  • 1 tsp vanilla extract
  • Zest of two limes
  • Juice of one lime
  • 110 g polenta (dried)
  • A grinding of salt
  • 1 tsp baking powder (use gluten-free for a completely gluten-free cake)

Instruction

  • Grease an 8 inch silicone pan.
  • Cream together the sugar and butter using an electric handmixer, until light and fluffy.
  • Stir in the ground almonds and baking powder, and add the vanilla extract.
  • Add the eggs one by one, mixing well between each one.
  • Add the lime zest, lime juice, salt and polenta, and mix until fairly smooth.
  • Pour the mixture into the silicone pan and place it in your slow cooker (I used a 5.7 litre one). Add some water beneath the pan if required by your slow cooker.
  • Replace the lid, tucking a tea towel beneath it to stop water dripping onto the cake.
  • Cook on high for approx 2 hours or until a toothpick comes out clean.
  • Allow to cool completely then carefully remove from the silicone pan.
  • Dust with icing sugar to serve, and add some mascarpone on the side for an extra treat.