Lemon Polenta Cake

adsense 336x280 A syrupy lemon thrill that is my favorite! This cake recipe uses ground almonds instead of flour.

Lemon Polenta Cake

  • 2 ⅔ cups turbinado sugar
  • 1 pound butter, room temperature
  • 6 eaches eggs, room temperature
  • 5 cups almond meal
  • 1 ⅓ cups fine cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 eaches lemons, juiced and zested  
  • ¾ cup superfine sugar

 Step 1
Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.

 Step 2
Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

 Step 3
In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.

 Step 4
Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.

 Step 5
While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.

 Step 6
Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.


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