Citrus Polenta Cake

Citrus Polenta Cake

This is a cake recipe with a difference, it doesn’t use any flour (making it gluten free), the secret lies in the ground almonds and polenta soaked in butter and the fresh lemon and orange juice add a perfect tangy balance to the buttery richness.

The Baking Life - Polenta Cake

Citrus Polenta Cake

BKC Mike
This is a cake recipe with a difference, it doesn’t use any flour, the secret lies in the ground almonds and polenta soaked in butter.
Prep Time 10 mins
Cook Time 45 mins
Course Sweet
Servings 8

Ingredients
  

  • 300 g Unsalted Butter (softened)
  • 300 g Caster Sugar
  • 300 g Ground Almonds
  • 4 medium Eggs
  • 1 tsp Vanilla Extract
  • Zest of 3 Lemons
  • Juice of 1 Lemon
  • Juice of ½ Orange
  • 125 g Polenta Cornmeal
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • ½ Lemon – Thinly Sliced
  • ½ Orange – Thinly Sliced

Instructions
 

  • Preheat the oven to 180°C.
  • In a bowl beat together the butter and sugar until pale and fluffy.
  • Add the ground almonds and then the eggs, a little at a time whilst beating the mix.
  • Then add the lemon zest, lemon and orange juice and keep mixing.
  • Finally, mix in the polenta, baking powder and salt.
  • Once fully mixed, grease an 8” round baking tin and line the bottom with baking paper and pour the mix into the tin.
  • Bake for about an 1hr, checking at about the 45min (when the cake starts to get brown on top) and cover with the fruit slices. To check the cake is cooked, use a cocktail stick to skewer into the centre and it should come out clean.
  • Once cooked, remove from the oven and leave to cool in the tin before you take it out and serve.

Notes

As this recipe does not use flour the consistency of the baked cake is more brittle than a normal cake, especially when hot/fresh from the oven. So it is best served cold, when it has become more solid in structure.
Keyword cakes, gluten free, lemon, orange, polenta, sweet


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