Name: Vibrant Lemon Polenta Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Canadian
Ingredients: For the cake: 1 cup butter (softened); 1 cup superfine sugar; 1 3/4 cups ground almonds; 3/4 cup fine cornmeal (polenta); 1 1/2 tsp. baking powder; 3 eggs; 1 1/2 tbsp. lemon zest; For the syrup: 1/2 cup lemon juice; 3/4 cup icing sugar

Add a photo

click to rate

1 vote | 1647 views

0 reviews | 0 comments

Vibrant Lemon Polenta Cake is a delicious, elegant, gluten free dessert. Simple and refined, the perfect way to end a meal.

Prep time: 15 minutes

Cook time: 40 minutes

Canadian

Ingredients

For the cake: 1 cup butter (softened)
1 cup superfine sugar
1 3/4 cups ground almonds
3/4 cup fine cornmeal (polenta)
1 1/2 tsp. baking powder
3 eggs
1 1/2 tbsp. lemon zest
For the syrup: 1/2 cup lemon juice
3/4 cup icing sugar

Directions

Preheat oven to 350º F
Line base of a 9 inch springform pan with parchment paper and grease sides with butter
Combine almonds, cornmeal and baking powder in a bowl and set aside
In another bowl beat butter and superfine sugar until pale (I used a hand mixer)
To the butter/sugar mixture add some of the almond/cornmeal mixture, followed by 1 egg, and continue to beat
Alternately add the almond/cornmeal mixture followed by an egg until it is all incorporated, beating the whole time
Beat in the lemon zest
Scrape batter into prepared pan and bake for 40 minutes
Test using a cake tester, the cake will be done, but might seem a bit "wobbly", the cake should be shrinking away from the side of the pan
Remove and set on a wire rack (leave the cake in the pan)
Make your simple syrup by combining the lemon juice and icing sugar in a small saucepan
Bring to a boil and cook until all the sugar is dissolved
Prick the top of the cake all over with a cake tester
Pour the warm syrup over the cake
Let cool completely before removing from tin
Slice, and if desired garnish with powdered icing sugar and berries
ENJOY!