Description
This authentic Italian Lemon Polenta & Almond Cake is a zesty, golden-hued masterpiece that brings the flavors of the Mediterranean to your table. Naturally flourless and incredibly moist, it combines the crunch of fine polenta with the richness of ground almonds for a sophisticated yet easy-to-make dessert.
Ingredients
Scale
- 200g unsalted butter, softened
- 200g caster sugar
- 200g almond meal or ground almonds
- 100g fine polenta
- 1.5 teaspoons baking powder (gluten-free)
- 3 large eggs, room temperature
- Zest of 2 fresh lemons
- 1 teaspoon vanilla extract
- A pinch of salt
- For the Lemon Glaze:
- Juice of 1 lemon
- 100g powdered sugar
Instructions
- Prep: Preheat oven to 180°C (350°F). Grease and line a 9-inch springform tin.
- Cream: Beat butter and sugar until pale and fluffy.
- Eggs: Add eggs one at a time, beating well.
- Dry Mix: Whisk almond meal, polenta, baking powder, and salt; fold into butter mixture.
- Zest: Stir in lemon zest and vanilla.
- Bake: Bake for 45-50 minutes.
- Glaze: Poke holes in the warm cake and pour over the lemon juice and sugar mixture.
Notes
Use fine polenta to avoid a gritty texture. This cake stays moist for days and actually tastes better 24 hours after baking!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Fat: 24g
- Carbohydrates: 36g
- Protein: 7g