An intensely lemony, gluten-free polenta almond cake drenched in lemon syrup and served with creamy mascarpone is a lovely afternoon treat.
I have been in a serious baking mood over the last few weeks. Every week sees me whipping up cakes, pies and pastries and it doesn’t look like there’s an end in sight. This week, I revisited an old favourite of mine: the glorious polenta cake.
Now, I know that many of you will be thinking I’ve lost my mind and that polenta is clearly an ingredient used mostly in savory dishes but hear me out. Polenta makes and excellent substitute for flour in cakes which in turn make them completely gluten-free. Score! Plus, polenta gives this cake it’s sunshine-yellow loveliness and adds a bit of texture. This is not a light and fluffy cake. This polenta almond cake is rich, buttery and intensely lemony and every bite is simply mouth watering.
For this post I’ve partnered with my friend’s from Royal Baking Powder to share the exciting news about South Africa’s first Virtual kitchen! Presented by Royal Baking Powder, these interactive activations will entertain and delight South African families with virtual reality technology, while also enticing their senses with freshly baked goods. To top this all off, Royal Baking Powder is running a competition on their newly launched Facebook page where fans will stand a chance to win various baking essentials or the grand prize of R35 000, for a royal kitchen revamp or even just a well deserved summer break. Um, yes please!
(Image supplied by Royal Baking Powder)
To stand a chance of winning, simply create your ultimate #RoyalSundayRecipe and share a photo on Facebook showing off your (baked)goods. Head on over to Royal’s Facebook page for all the details.
Gluten-free lemon polenta almond cake
- 1 cup 150g polenta (not quick-cooking polenta)
- 1½ cups 150g ground almonds
- 1 tablespoon cornflour corn starch
- 3 level teaspoons baking powder
- 1 cup 2 sticks butter, room temperature
- 1 cup caster sugar
- 3 large eggs
- zest of 2 lemons
- juice of 1 lemon
for the syrup
- juice of 1 lemon
- 100 g icing sugar
- 50 ml boiling water
- mascarpone cheese
- Pre-heat the oven to 180ºc and line a 30cm cake pan with baking paper.
- Mix together all the dry ingredients.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs and dry ingredients alternatively until all the ingredients are well incorporated.
- Add the lemon juice and zest and mix well.
- Transfer the batter to the prepared cake pan and place in the oven.
- Bake the cake for 40-50 minutes or until a skewer inserted comes out clean. Don't be alarmed if the cake has sunk in the middle, that's completely normal. Because this cake is so dense and moist and because of the lack of flour, this will most likely happen.
- Remove the cake from the oven and allow to cool completely before removing from the pan.
- To make the syrup, combine the ingredients and mix until the sugar has dissolved.
- Pour over the cake then serve with a dollop of mascarpone.
This post was sponsored by Royal Baking Powder. All opinions are my own.