Lemony Almond and Polenta Cake, Gluten Free
The English Kitchen
The English Kitchen
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Ingredients

  • 150 g of polenta (14 TBS fine cornmeal, not self rising)
  • 150 g of ground almonds (1 3/4 cup, almond meal or flour)
  • 150 g of caster sugar (3/4 cup plus 1 1/2 tsp)
  • 1 tsp baking powder
  • 200 g butter, softened, plus extra for buttering the pan (3/4 cup plus 2 TBS)
  • 3 large free range eggs
  • the zest and juice of 3 large lemonds
  • 100 g of icing sugar, sifted (3/4 cup, confectioners sugar)
  • 20 g of flaked almonds, toasted (2 TBS)

Instructions

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