Lemon polenta cake
Lemon polenta cake is gluten-free, spicy and fresh! With a chewy and delicious texture, this is a favorite of all our baking recipes.
For the cake:
- 3 eggs
- 1 cup superfine sugar
- 1 1/2 tsp. Lemon zest
- 1 3/4 cup ground almonds
- 1 cup butter (softened)
- 3/4 cup fine cornmeal polenta
- 1 1/2 teaspoon of baking powder
For the syrup:
- 3/4 cup icing sugar
- 1/2 cup lemon juice
First, preheat the oven to 350 ° F.
Then, line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter.
Combine the almonds, cornmeal and baking powder in a bowl and set aside.
In another bowl, beat the butter and superfine sugar until they turn pale (I used a hand mixer).
To the butter / sugar mixture, add a little of the almond / cornmeal mixture, followed by an egg and continue beating.
Alternately add the almond / cornmeal mixture followed by an egg until everything is incorporated, beating all the time.
Stir in the lemon zest.
Scrape the dough into the prepared pan and bake for 40 minutes.
Test using a cake tester, the cake will be ready, but may look a bit "wobbly", the cake should retract to the side of the pan.
Remove and put on a wire rack (leave the cake in the pan).
Prepare your simple syrup by mixing the lemon juice and icing sugar in a small saucepan.
Bring to a boil and cook until all the sugar has dissolved.
Prick the top of the cake all over with a cake tester.
Pour the hot syrup over the cake.
Let cool completely before unmolding.
Slice and, if desired, garnish with powdered icing sugar and berries. Happy Cooking Time.