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–+ servings
Servings: 10 Portions

Polenta-, Almond- and Lemon Cake

Author: Lindhardt og Ringhof
Keyword: Bake, Baking, Breakfast, Brunch, Cake, Italy, Sweet
Prep Time: 15 minutes
Cook Time: 50 minutes
Metric - US Customary

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.