Vibrant Lemon Polenta Cake

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tbsp Lemon, zest

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 3/4 cup Cornmeal, fine
  • 3/4 cup Icing sugar
  • 1 cup Superfine sugar

• Nuts & Seeds

  • 1 3/4 cups Almonds, ground

Found on homemadeandyummy.com

Description

Directions

• Preheat oven to 350º F.
• Line base of a 9 inch springform pan with parchment paper and grease sides with butter.
• Combine almonds, cornmeal and baking powder in a bowl and set aside.
• In another bowl beat butter and superfine sugar until pale (I used a hand mixer).
• To the butter/sugar mixture add some of the almond/cornmeal mixture, followed by 1 egg, and continue to beat.
• Alternately add the almond/cornmeal mixture followed by an egg until it is all incorporated, beating the whole time.
• Beat in the lemon zest.
• Scrape batter into prepared pan and bake for 40 minutes.
• Test using a cake tester, the cake will be done, but might seem a bit wobbly, the cake should be shrinking away from the side of the pan.
• Remove and set on a wire rack (leave the cake in the pan).
• Make your simple syrup by combining the lemon juice and icing sugar in a small saucepan.
• Bring to a boil and cook until all the sugar is dissolved.
• Prick the top of the cake all over with a cake tester.
• Pour the warm syrup over the cake.
• Let cool completely before removing from tin.
• Slice, and if desired garnish with powdered icing sugar and berries.
• ENJOY!