Gluten free ginger, polenta and almond shortbread with a lemon sponge topping.
This cake (which used to be known as Snowy Hills) has a bit of a cult following and is a multi award winner. One of the trickier cakes to make… but soooo worth it. The ginger we use is not at all harsh and is delicately balanced with the lemon upper layer. The ‘biscuity’ base is gently textured with ground almonds and polenta. First we bake the shortbread base before making a lemon frangipane, basically a dense almondy cake mixture, which is spread over the base and we then bake again.
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Polenta shortbread with ginger 49% (salted butter (MILK), polenta 11%, brown sugar, ground ALMONDS 8%, ground flaxseed, chopped ALMONDS 3%, ground ginger 0.7%), salted butter (MILK), granulated sugar, free range EGGS, ground ALMONDS 9%, sorghum flour, lemon zest 2%, lemon oil 0.6%
Excellent
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