Recipe for polenta-, almond- and lemon cake
Polenta, almond, and lemon cake. This versatile cake can be enjoyed for breakfast, brunch, or as a sweet treat alongside afternoon coffee or a good cappuccino.
The cake is simple to make and extremely delicious.
Ingredients
- 450 gram Butter unsalted butter, softened
- 450 gram Sugar
- 450 gram Almond Flour or ground almonds
- 8.4 gram Vanilla Essence extract
- 6 pcs. Egg
- 4 pcs. Lemon Zest finely grated zest of 4 unwaxed lemons
- 1 pcs. Lemon Juice juice of 1 lemon
- 225 gram Polenta
- 7.2 gram Baking Soda
- 1.5 gram Salt
- Butter unsalted butter to grease the tin
Instructions
- Preheat the oven to 160°.
- Line the bottom of a 7½ cm deep springform pan or other 30 cm cake tin with baking paper, and grease it.
- Beat the butter and sugar until light and fluffy with an electric mixer.
- Stir in the almond flour and vanilla.
- Beat in the eggs one at a time.
- Fold in the lemon zest and juice, followed by the polenta, baking powder, and salt.
- Pour the batter into the prepared tin.
- Bake the cake for 45-50 minutes, until fully baked and dark brown on top.
- Let it cool in the tin.
- In winter, we serve this cake with caramelized blood oranges and crème fraîche.