2cups almond meal
3/4 cup gluten free fine polenta
11/2 tsp gluten free baking powder
1/2tsp xanthan gum
1/4 tsp salt
1 c coconut oil
½ c maple syrup
3 large eggs
Preheat oven to 350F
Grease the bottom and sides of 9″ springform pan with olive oil
Grate zest and squeeze juice of 2 limes and set aside separately. Keep 2 tbsp of juice for the sauce.
Combine almond meal, polenta, baking powder, xanthum gum, salt in a mixing bowl and whisk well.
Combine coconut oil and maple syrup in another mixing bowl and beat at low speed with an electric mixer to combine and then on high for 3-4 mins or until light and fluffy.
Beat one egg into the mixture and then 1/3rd of the polenta mixture, then rest of eggs and polenta mixture alternately.
Beat in lime juice and zest.
Scrape batter in prepared pan and bake in centre of oven for 40-45 mins or until toothpick inserted in centre comes out clean.
Transfer cake to cooling rack..
Cool completely, then remove from pan. Cake can be made a day ahead.
Huckleberry or Blueberry Sauce.
Add 2 cups huckleberries or blueberries to 1/3 c honey, 2tbsp lime juice, 2tbsp cornstarch and 11/2 tsp water.
Bring to boil in a saucepan &simmer for 5-8 minutes until thickened. Let cool and spread over cake. Refrigerate till ready to serve.