Sunday, 10 July 2016
Lemon and almond polenta cake
Zesty, crunchy, delicious, mood lifting polenta cake is one of my favourites. Whenever I bake it it pretty much disappears the same day...
I found this recipe one rainy afternoon somewhere online and baked it together with my boys. Polenta is an interesting ingredient that adds extra crunch and by using ground almonds instead of flour we get a nice gluten free alternative.
Prep time 10 minutes, baking time 1 hour 15 minutes
225g of unsalted butter
225g of caster sugar, you can also use brown or coconut sugar
3 free-range eggs from happy hens
225g of ground almonds
115g of polenta
1 teaspoon of baking powder
zest of 3 unwaxed lemons, plus a bit of lemon juice
icing sugar, for dusting
fresh fruit for decoration
Preheat the oven to 160 degrees. Grease and line with baking paper, a round cake tin - standard size would work. Place the butter and sugar in a large mixing bowl, beat until pale and light (if the butter comes straight from the fridge let it soften in room temperature for a bit before using, or slightly melt it over a pot with boiling water). Gradually add eggs, whisking all the time. Add ground almonds and keep mixing. Then with a large mixing spoon fold in polenta, baking powder, lemon zest and for some extra freshness and tanginess few drops of lemon juice. Mix to combine all. Pour the cake mix into your lined tin, transfer into the oven and bake for about 1 hour 15 minutes or until just set and golden-brown. Don't worry if the cake doesn't rise much, ground almonds and polenta will make it quite flat, but it's still delicious! Once baked take out of the oven and let it cool on a cooling rack. To finish off dust the cake with icing sugar and decorate with some fresh fruit. Cut yourself a big slice before the kids grab it!!