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Add a photoVibrant Lemon Polenta Cake is a delicious, elegant, gluten free dessert. Simple and refined, the perfect way to end a meal.
Ingredientes
- 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
Direcciones
- 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!
