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.
