Making gluten-free baked goods in Rawlins is pretty severely limited by the gluten-free flour-type-thing options pretty much being gf Bisquick, almond meal, and cornmeal. Luckily, 2 of those 3 are what you need for this cake!
Ingredients:
- 2/3 cup polenta/corn meal
- 1 3/4 cups almond meal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- zest and juice of one large lemon
- 1/2 cup plus 2 tablespoons granulated sugar
Preheat oven to 350 degrees. Line a springform pan with parchment and grease the pan.
In a medium bowl, whisk together the polenta, almond meal, baking powder, and salt. In a small bowl, whisk the eggs together briefly. Melt the butter and cup of sugar in a saucepan over low heat.
I suppose tons of plastic bowls near a burner isn’t great, but they’re not THAT close!
In a large bowl, combine 1/3 of the dry ingredients, eggs, and butter mixture, and stir together. Repeat twice more, adding the remaining two thirds of each set of ingredients, stirring until just incorporated.
Fold in the lemon zest, then gently pour the batter into the greased pan. Bake for 35-40 minutes, until golden brown.
Before the cake finishes baking, combine the lemon juice and remaining sugar in a small saucepan over medium heat, stirring until the sugar is dissolved.
Using a toothpick, poke holes all over the cake, then spoon the lemon glaze evenly over the cake, letting it seep down into the holes. Let sit until the glaze has been absorbed, then run a knife around the inside of the pan’s edges, remove the sides, and serve.
Lemon Polenta Cake
From Sweetly Serendipity.
- 2/3 cup polenta/corn meal
- 1 3/4 cups almond meal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- zest and juice of one large lemon
- 1/2 cup plus 2 tablespoons granulated sugar
Preheat oven to 350 degrees. Line a springform pan with parchment and grease the pan.
In a medium bowl, whisk together the polenta, almond meal, baking powder, and salt. In a small bowl, whisk the eggs together briefly. Melt the butter and cup of sugar in a saucepan over low heat.
In a large bowl, combine 1/3 of the dry ingredients, eggs, and butter mixture, and stir together. Repeat twice more, adding the remaining two thirds of each set of ingredients, stirring until just incorporated. Fold in the lemon zest, then gently pour the batter into the greased pan. Bake for 35-40 minutes, until golden brown.
Before the cake finishes baking, combine the lemon juice and remaining sugar in a small saucepan over medium heat, stirring until the sugar is dissolved.
Using a toothpick, poke holes all over the cake, then spoon the lemon glaze evenly over the cake, letting it seep down into the holes. Let sit until the glaze has been absorbed, then run a knife around the inside of the pan’s edges, remove the sides, and serve.
sparecake 