Lemon poppy thyme and ricotta cake gluten free

Lemon, poppy, thyme and ricotta cake (gluten-free)

Lemon, poppy, thyme and ricotta cake (gluten-free)


1 hour 30 minutes

Details
  • Servings:   8
  • Calories:   540
  • Protein:   12g
  •  
  • Fiber:   4g
  • Sugar:   24g
  • Carb Total:   39g
  •  
  • Trans Fat:   1g
  • Saturated:   17g
  • Fat Total:   38g
  •  
  • Dish:   desserts
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Cuisine
  • italian
Ingredients
  • 200g unsalted butter, softened
  • 150g castor sugar
  • 3 free-range eggs
  • 2 lemons
  • 110g fine polenta
  • 30g honey
  • 200g almond meal
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 250g ricotta (see our recipe for lemon thyme-infused ricotta here)
  • 1 sprig thyme
  • 1 tsp poppy seeds
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