Moist Lemon Polenta Cake
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.
Ingredients
Serves: 12
- 2 2/3 cups raw sugar
- 450g butter, room temperature
- 6 eggs, room temperature
- 5 cups almond meal
- 1 1/3 cups fine polenta
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 lemons, juiced and zested
- 3/4 cup caster sugar
Directions
Preparation:25min ›
Cook:1hour30min ›
Extra time:20min cooling ›
Ready in:2hours15min
- Preheat an oven to 150 degrees C. Grease a 25cm square cake pan and line the base with baking paper.
- Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
- In a separate bowl, combine the almond meal, polenta, baking powder, salt and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
- Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the centre comes out clean, abut 90-100 minutes.
- While the cake is baking, combine the lemon juice and caster sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
- Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.
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Reviews and Ratings
Global Ratings:
(14)
Reviews in English (13)
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)
USE THE SPRING FORM PAN! And do not cook for 2 hours, too long! It was good, perfect for my daughter who needs gluten free and I grabbed a quick taste before I dropped it off, but I was not happy when it was all over the bottom of my oven and I had to switch pans 20 mins into It! Lesson learned. Always read the Reviews!!! - 05 May 2019 (Review from Allrecipes USA and Canada)