This cake was originally picked to take part in the Weekend Cookbook Challenge organized by Sara from I like to cook, this time round held by Ani from Foodie Chickie. The theme was cornmeal. Unfortunately I have been doing quite long hours and tiredeness got the best of me and I fell asleep before baking the cake to meet the deadline - I only found out about the event one day before the deadline. The ones of you who have visited my blog have read this before. I still have hopes that my work won’t have such impact on my life as it does. At least not by sending me too sleep just like that.Back to the cake, as the recipe had already been selected I decided to go ahead with it. After all polenta/cornmeal cakes are such winners in my experience. Plus this one had such appeal with all the lemon juice and rind. Plus the fact that it is gluten free.
Looking back I am ever so happy that I didn’t give up on it. Shame that it didn’t manage to be included in the event. It is a very light and refreshing cake. I brought it to work - I am posting it from work, and it did not last long. Wonderful treat for an afternoon tea or even for a moment of hunger or pure indulgence. Plus all the people who need to have gluten free cake can eat this most yummy treat as well.
Lemon polenta cake – gluten free
280g butter, room temperature ( I only used 250g)
225g sugar
6 eggs separated
175g ground almonds
115g yellow cornmeal or polenta
280g butter, room temperature ( I only used 250g)
225g sugar
6 eggs separated
175g ground almonds
115g yellow cornmeal or polenta
Rind and juice of 4 lemons
Icing sugar to dust
Greased round baking tray – 25cm + line it with baking parchment
Preheat the oven – 180oC/fan assisted 160oC.
Beat the butter and sugar until pale and creamy. Approximately 3 minutes. Add the egg yolks, one at a time, beating well after each addition.
Then add the ground almonds, polenta/yellow cornmeal, lemon rind and juice. Mix well using a wooden spoon.
Beat the egg whites until it forms hard peaks. Using a metal spoon incorporate the egg whites to the mixture and bake for a good 50 minutes. Test inserting a skewer in the middle of it to check that the cake is cooked – it needs to come out clean. Remove from the oven and let it cool in the rack. Dust with icing sugar.
Icing sugar to dust
Greased round baking tray – 25cm + line it with baking parchment
Preheat the oven – 180oC/fan assisted 160oC.
Beat the butter and sugar until pale and creamy. Approximately 3 minutes. Add the egg yolks, one at a time, beating well after each addition.
Then add the ground almonds, polenta/yellow cornmeal, lemon rind and juice. Mix well using a wooden spoon.
Beat the egg whites until it forms hard peaks. Using a metal spoon incorporate the egg whites to the mixture and bake for a good 50 minutes. Test inserting a skewer in the middle of it to check that the cake is cooked – it needs to come out clean. Remove from the oven and let it cool in the rack. Dust with icing sugar.
27 comments:
Oh, this looks delicious! I know what you mean about how work affects you so that you're so tired. Same happens to me. Looking at your photo, I'd certainly love to have a slice of your cake.
Paz
Oh Valentina, I'm sorry to hear that you are so busy at work. I go thru periods of craziness at work but I do try to take a weekend off every few weeks to do absolutely nothing. I've glad that you decided to make this cake anyway. This sounds so deliciously lemony. Yummm!
Well late or not.. it still looks delicious!! I'm adding it to my MUST MAKE! list =)
xoxo
Paz, shame we live too far apart otherwise I would invite you to pop over.
Nora, I have just decided to do that. i will be going away on business next Saturday for two weeks and I do knwo that it will be terribly busy.
Lis, it is a MUST BAKE cake.I promise you will love it.
Tina, I know that you go through some pretty hectic periods and it's happened pretty frequently. I'm glad you are a tough girl and so proud that even with all those problems you manage to go on and wows us with your food.
Proud to be your friend, sweetie!
P.S.: This cake has my name written all over it. ;)
And I would come in a flash! ;-)
Paz
I have really been getting into the polenta and almond meal based cakes lately.
Wow Valentina, this looks amazing - I'm bookmarking it for sure!
I can sympathize when things get hectic... baking is a good stress reliever, I find.
i know this is delicious~anything with corn meal is worth the challenge!
Your recipe sounds wonderful. I can't wait to give it a try. I'm baking your Madeleine recipe today.
Thank you for including gluten-free recipes on your blog. I'm always on the look out for new ways to use gluten free grains.
Sheltie Girl
http://glutenagogo.blogspot.com
Oh Val...sorry to hear that you are still so busy.
When you get a moment, let me know and we can meet for coffee/lunch.
M and I are about to make this splendid looking cake.
Shame he is only 7 months old and Daddy is away...looks like I will have to eat it all by myself.
Sending energy and sunshine your way,
Love Sam
xxx
You are a heroine--working so hard and making that beautiful cake! I love cornmeal in cakes, it gives such a distinctive taste.
oh valentina, this does sound so good with tea. I hear your pain...I dislike it when work gets in the way of my cooking!
mm polenta and gluten free!! i'm going to try this recipe, hopefully it'l turn out as good as yours !
SSafHr Your blog is great. Articles is interesting!
JXS11l Nice Article.
actually, that's brilliant. Thank you. I'm going to pass that on to a couple of people.
Please write anything else!
actually, that's brilliant. Thank you. I'm going to pass that on to a couple of people.
Thanks to author.
Magnific!
Thanks to author.
actually, that's brilliant. Thank you. I'm going to pass that on to a couple of people.
actually, that's brilliant. Thank you. I'm going to pass that on to a couple of people.
rCKM4I Nice Article.
Magnific!
Good words.
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