(Gluten-free) Lemon Polenta Cake

Adapted from Nigella

Ingredients

Serves 16

Cake

¾ cup + 2 tablespoons butter

1 cup sugar (I used coconut sugar)

2 cups almond meal (I used Bob’s Red Mill)

¾ cup fine polenta (or cornmeal)

1 ½ teaspoons baking powder

3 large eggs, at room temperature

Zest of two lemons

Syrup

Juice of two lemons

½ cup powdered sugar (use this recipe to make powdered coconut sugar)

Directions

Preheat oven to 350°F (180°C) and place a rack in the middle.

Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

In a medium bowl beat butter and sugar until light and fluffy.

In another bowl mix together almond flour, polenta, and baking powder.

Beat about ⅓ of the almond flour mixture into the butter mixture, followed by 1 egg. Then alternate dry ingredients and eggs, beating in between each addition.

Finally, beat in the lemon zest.

Scrape batter into the prepared springform pan and bake for about 40 minutes, or until the edges of the cake have begun to shrink from the sides.

Let cool completely on a wire rack.

In the meantime make the syrup.

Combine lemon juice and powdered sugar in a small saucepan. Bring to a boil and whisk until the sugar has dissolved. Lower to a gentle simmer and cook until it starts to reduce approximately 5 minutes. Remove from the heat.

Prick the top of the cake with a toothpick (or cake tester) and pour the syrup over the cake.

Let cool before removing from the springform pan.