This polenta cake uses almond meal instead of flour. It is soaked with a sweet lemon syrup after baking to make it a dense and moist dessert cake.
I made my own almond meal using raw almonds and coarse polenta instead of fine cornmeal, but otherwise followed the cake recipe exactly, and baked it in a 10" springform pan. The result was a deliciously rich, gluten-free cake with a heavy crumb. A few sprigs of rosemary tossed into the lemon syrup as it simmered (and then strained out) added a little extra dimension. I'll definitely make this again soon, but with just a tad less butter (some melted through the springform). The cake could easily serve 12 and would be fabulous paired with some ricotta and berries, or perhaps Greek yogurt and apricots. - 25 Jul 2010 (Review from Allrecipes USA and Canada)
This cake was delicious! I made half the recipe in an 8x8 pan and it turned out great. Fantastic lemon flavor and the almond meal and cornmeal gave it a very interesting texture. - 02 Dec 2018 (Review from Allrecipes USA and Canada)
I have made this many times I love it. - 25 Jun 2018 (Review from Allrecipes USA and Canada)