This delicious low FODMAP Golden Polenta Cake is a personal favourite. It’s wheat-free so a perfect treat for those on a low FODMAP diet. The texture is delightful and guests will never know that it’s a wheat/gluten-free alternative. Try making it with lemons or oranges for a great zingy taste.
Ingredients
- 225g low fat or dairy free spread
- 225g caster sugar
- 225g ground almonds
- 115g ground polenta
- 1 tspn baking powder
- 3 beaten eggs
- 3 lemons, juice and zest
Method
Preheat the oven to 160C/325F/Gas 3 and prepare a 25cm cake tin.
Mix the margarine and sugar, beating until pale and light and gradually add in the eggs until smooth and well-combined.
Stir in the almonds and ground polenta, baking powder, lemon zest and juice and mix well.
Spoon the smooth mixture into the tin and bake for around 1 hour 15 minutes, testing with a knife. When it’s ready the knife should come clean.
Ice with lemon juice butter icing or just dust with icing sugar. Enjoy this golden polenta cake delight.
Tips
- For a tangy alternative try using oranges or limes instead of lemons
- You could also grate some lime on the top for an extra zingy flavour
- If you enjoy this low FODMAP Golden Polenta Cake, then give these other tasty recipes a try: low FODMAP blueberry muffins or low FODMAP carrot cake
Help with your low FODMAP journey
If you feel that the low FODMAP diet can help with your IBS symptoms, then help is at hand. The low FODMAP diet improves symptoms in over 75% of IBS sufferers. It’s a tricky diet to do alone though and the best results are seen in those who have advice and support from an IBS dietitian. Specialist advice from an IBS/FODMAP dietitian, can help you navigate the complexities of the diet and help to make the diet practical to fit in with your lifestyle. For more information about the low FODMAP diet and to help you decide it this is the right approach for you, see my webpage about IBS treatment.
