Lemon Polenta (Cornmeal) Cake

• 115 g chopped dried dates
• 90 ml water
• 115 g butter or 115 g margarine
• 2 medium eggs or 2 medium egg substitute
• 85 g ground almonds
• 55 g polenta (cornmeal)
• 55 g gluten-free flour or 55 g rice flour
• 1 teaspoon baking powder
• 2 teaspoons grated lemon rind
• 2 tablespoons lemon juice

1. Grease and line a small cake tin or loaf pan and set the oven to 180C or 350F.
2. Place the dates and water in a pan and simmer over a low heat until they are soft and most of the water has been absorbed.
3. Allow them to cool a little.
4. Process the dates and butter or margarine until creamy.
5. Add the eggs, ground almonds, polenta, flour, baking powder, lemon rind and lemon juice.
6. Process until well combined.
7. The mixture should have a soft dropping consistency, so add a little extra water if needed.
8. Place the mixture in the baking tin and bake for approximately 45 minutes or until golden brown and firm to the touch.
9. Allow the cake to cool in the tin for 5 minutes then turn out onto a wire rack and remove the lining paper.
10. Once cold, store in an airtight container and eat within three days or freeze.

dates, water, butter, eggs, ground almonds, polenta, flour, baking powder, lemon rind, lemon juice

Taken from www.food.com/recipe/lemon-polenta-cornmeal-cake-329108 (may not work)