Moist and tender, plus gluten free. Another easy cake with Italian flavors from The River Café. It be served on its own or with sliced peaches, apricots or nectarines sautéed in butter on the side – and of course, a dollop of crème fraiche or crème Chantilly.
Polenta, Almond and Lemon Cake
Ingredients
- Serves 6 to 8
- 225 g (1/2 lb) unsalted butter, softened
- 225 g (1/2 lb) sugar
- 225 g (½ lb) ground almonds
- 1 teaspoon vanilla essence
- 3 eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 125 g (4 oz) polenta flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 160 °C (325 °F). Buttered a 23 cm (10 in) round cake pan and line the bottom with parchment paper.
- Beat the butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon zest and lemon juice, polenta, baking powder and salt.
- Spoon into the prepared tin and bake in the preheated oven for 45 – 50 minutes or until set. The cake will be deep brown on top.
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https://www.charlottepuckette.com/recipes/blog/polenta-almond-and-lemon-cake/
