Lemon polenta cake (gluten-free)
Extremely zesty and fresh lemon polenta cake. Try it with different citrus fruit, it will work perfectly with oranges or limes.
ingredients
250 g unsalted butter
225 g granulated sugar
6 eggs, yolks and whites separated
150 g ground almonds
125 g polenta (cornmeal for US bakers)
zest and juice of 4 lemons
icing sugar for dusting
a 20 cm spring form pan, greased with butter (available here)
instructions
1. With an electric mixer, beat the sugar and butter until pale and creamy.
2. Add the egg yolks (one at a time) and continue beating.
3. Add the almonds, polenta, zest and orange juice. mix until combined.
4. In a separate bowl, beat the egg whites until stiff.
5. Gently fold into the rest of ingredients.
6. Transfer to a prepared baking pan and bake in 180 C for around 1 hour, or until inserted toothpick comes out clean.
Enjoy!
