Table of Contents
Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while. Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
Vibrant Lemon Polenta Cake is a delicious, elegant, gluten-free dessert. Simple and refined. The perfect way to end a meal. This flourless cake is made with cornmeal and almond flour. Topped with a sweet and tart lemon syrup and a dusting of icing sugar. By far the best polenta cake we have ever eaten.
Combine the almonds, cornmeal, and baking powder. Combine the butter and sugar. Alternate the dry mixture with the wet mixture, adding in the eggs as you go. Place batter in baking pan. Top warm cake with lemon syrup. Once cooled, remove the cake from the pan.
A gorgeously moist cake that just happens to be gluten free, cornmeal and almond flour provide delicious texture and a lemon syrup ensures the cake is full of lemon flavor. Read the full recipe after the video. Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
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