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)
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)
Wonderful flavor, moist, easy to make - 10 Apr 2019 (Review from Allrecipes USA and Canada)