Italian Lemon Polenta & Almond Cake | Authentic Flourless Dessert

Have You Ever Tasted a Dessert That Feels Like a Warm Mediterranean Summer in Every Single Bite?

Imagine a cake that is golden like the Italian sun, bursting with the scent of fresh lemons, and so moist it practically melts on your tongue. Most people think that a great cake needs wheat flour to be fluffy and delicious. But what if the secret to the best Italian cake isn’t flour at all? This authentic flourless dessert uses almond meal and polenta to create a texture that is both sophisticated and incredibly satisfying. Whether you are avoiding gluten or just looking for a show-stopping treat to serve with coffee, this recipe is a game-changer for your kitchen.

Why This Italian Cake Is Special

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This recipe is a classic from the coastal regions of Italy. It is special because it relies on simple, high-quality ingredients rather than complex techniques. Unlike traditional sponges that can be finicky or dry, this cake stays moist for days thanks to the natural oils in the almonds.

Time Requirement: * Preparation: 20 minutes

• Baking: 45 to 50 minutes
• Cooling: 30 minutes

Difficulty Level: Easy. If you can stir a bowl and turn on an oven, you can master this recipe. It is perfect for beginners who want to impress guests.

Essential Ingredients

To make this authentic Italian cake, you will need the following items. Please try to use fresh lemons rather than bottled juice for the best flavor.

• Unsalted Butter: 200 grams (approx. 7 ounces), softened at room temperature.
• Caster Sugar: 200 grams (approx. 1 cup).
• Almond Meal or Ground Almonds: 200 grams (approx. 2 cups).
• Fine Polenta: 100 grams (approx. 1/2 cup plus 2 tablespoons).
• Baking Powder: 1.5 teaspoons (ensure it is gluten-free if needed).
• Large Eggs: 3 units, at room temperature.
• Fresh Lemons: 2 units (you will use the zest of both and the juice of one).
• Vanilla Extract: 1 teaspoon.
• Salt: A small pinch to balance the sweetness.

For the Lemon Glaze:

• Lemon Juice: Juice of 1 lemon.
• Powdered Sugar: 100 grams (approx. 3/4 cup).

Substitutions and Variations

• Butter: You can use a high-quality vegan butter substitute or 150ml of light olive oil if you prefer a dairy-free version.
• Sugar: Coconut sugar can be used for a deeper, caramel-like flavor, though it will turn the cake a darker brown.
• Polenta: If you cannot find fine polenta, cornmeal works well, but ensure it is “fine” or “medium” grind to avoid a gritty texture.

Step-by-Step Instructions

Follow these steps to ensure your cake comes out perfectly every time.

1. Prepare Your Oven and Pan

Start by preheating your oven to 180°C (350°F). Grease a 9-inch (23cm) springform cake tin with a little butter. Line the bottom with parchment paper. This is a crucial step because flourless cakes can be delicate; the parchment paper ensures the cake releases easily.

2. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and caster sugar together. Use a hand mixer or a stand mixer for this. You want the mixture to become pale and fluffy. This process incorporates air, which helps the cake rise.

3. Add the Eggs

Add the eggs one at a time. Beat well after each egg is added. If the mixture looks like it is curdling or separating, don’t worry. Just add a tablespoon of your almond meal to help it bind back together.

4. Mix the Dry Ingredients

In a separate smaller bowl, whisk together the almond meal, fine polenta, baking powder, and a pinch of salt. Combining them first ensures the baking powder is evenly distributed throughout the Italian cake.

5. Combine the Wet and Dry

Fold the dry ingredients into the butter and egg mixture using a large metal spoon or a spatula. Be gentle. You want to keep as much air in the batter as possible. Finally, stir in the lemon zest and the vanilla extract.

Assembly and Presentation

Once your batter is smooth and smells like a lemon grove, it is time to bake and beautify.

The Baking Process

Pour the batter into your prepared tin and level the top with a spatula. Place it on the middle rack of the oven. Bake for 40 to 50 minutes. You will know it is done when the edges are golden brown and a toothpick inserted into the center comes out clean.

The Glaze Assembly

While the cake is still warm in the pan, whisk together the lemon juice and powdered sugar in a small bowl. Use a skewer or a fork to poke small holes all over the surface of the cake. Pour the lemon glaze slowly over the top. The cake will soak up the sweet, tart liquid, making it incredibly tender.

Tips for Presentation

• Slivered Almonds: Sprinkle toasted slivered almonds on top for a professional look and a nice crunch.
• Powdered Sugar: A light dusting of powdered sugar right before serving adds a touch of elegance.
• Fresh Berries: Serve a slice with a few fresh raspberries or blueberries on the side. The red and blue colors pop beautifully against the yellow cake.

Storage and Make-Ahead Tips

One of the best things about this Italian cake is that it actually tastes better the next day. As the cake sits, the lemon syrup permeates the almond meal, deepening the flavor.

• Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: You can store it in the fridge for up to 5 days. If you do this, let the slice come back to room temperature before eating so the butter softens.
• Freezing: This cake freezes beautifully. Wrap individual slices in plastic wrap and store them in a freezer bag for up to 2 months. Thaw at room temperature for an hour before serving.
• Reheating: This cake does not need to be hot. However, if you like a warm dessert, 10 seconds in the microwave will make it soft and fragrant again.

Creative Recipe Variations

Once you have mastered the basic recipe, you can try these fun twists:

• The Orange Twist: Swap the lemons for oranges or blood oranges. This creates a sweeter, more floral cake that is excellent in the winter.
• The Herb Infusion: Finely chop a teaspoon of fresh rosemary or thyme and add it to the batter. The earthiness of the herbs pairs perfectly with the bright lemon.
• The Almond Crunch: Add 50 grams of chopped toasted almonds into the batter for extra texture.
• The Boozy Version: Replace half of the lemon juice in the glaze with Limoncello for an adult-only treat.

Conclusion

Making an authentic Italian cake doesn’t require a trip to Europe or years of culinary training. This lemon polenta and almond cake is a testament to how simple ingredients like citrus and nuts can create a world-class dessert. It is naturally gluten-free, incredibly moist, and bright enough to cheer up any afternoon.

I encourage you to get into the kitchen, grab a few lemons, and give this recipe a try. Do not be afraid to experiment with different citrus fruits or garnishes. Cooking is about joy, and there is no joy quite like sharing a homemade cake with friends and family.

Frequently Asked Questions

Is this cake healthy? Because it uses almond meal, this cake provides healthy fats and protein. It is also gluten-free, which is great for people with sensitivities. While it does contain sugar and butter, it is a more nutrient-dense option than many traditional flour-based cakes.

Can I use coarse polenta? It is not recommended. Coarse polenta will stay crunchy and might feel like sand in the cake. If you only have coarse polenta, you can pulse it in a blender or food processor for a minute to make it finer.

Why did my cake sink in the middle? This usually happens if the oven door is opened too early or if the cake is underbaked. Flourless cakes rely on egg structure, so make sure to keep that oven door closed until the very end!

How long does it take to prepare? The active “work” time is only about 20 minutes. The rest of the time is just waiting for the oven to do its magic.

Can I make this without eggs? Flourless cakes are tricky without eggs because the eggs provide the structure that flour normally would. You could try a commercial egg replacer, but the texture will be much denser and less “cake-like.”