Lemon polenta cake

The lemon polenta cake is a simple dessert that is made with a few simple ingredients.
A delicious dessert to end a meal, with a particular texture, soft and moist inside.
A polenta cake is an Italian sweet cake made from cornmeal and almond flour and served classically with powdered sugar. For the preparation of this dessert you can use any type of cornmeal, coarse corn grits or finely ground corn grits as both are acceptable but will provide different textures. Polenta in Italy is a main dish, it is cooked in a pot with water and then served with meat, vegetables simply in place of bread. Polenta is also excellent for making biscuits.

Lemon polenta cake
  • DifficultyVery easy
  • CostMedium
  • Preparation time15 Minutes
  • Cooking time50 Minutes
  • Serving8-10
  • Cooking methodOven
  • CuisineItalian

Ingredients

1 cup unsalted butter (or 2/3 cup of oil)
1/2 cup sugar
11/2 cup almond flour
1 cup polenta
1 lemon (zest and juice)
1 teaspoon baking powder
3 eggs

Tools

1 Whip
1 Bowl
1 Baking Tray

Steps


Beat the sugar with the butter, salt and lemon zest. Add one egg at a time while continuing to whisk. Finish the eggs, add the corn flour with the almond flour, alternating with the lemon juice. Gently mix with a spatula. Add the baking powder. Grease a 8.6 inch (22 cm) baking tray and pour the mixture. Bake at 338 ° F (170°C) for about 50 minutes. Test the toothpick and if necessary continue for another 5 minutes. Remove from the oven and allow to cool before unmolding. Sprinkle with icing sugar only when the cake is cold.

Lemon polenta cake

Cook’s Tips

You can serve with fresh fruits, whipped cream or ice cream.

Keep covered at room temperature for3-4 days.

You can use any type of cornmeal.

Recipes of cakes

Italian bundt cake

Ricotta pear cake with raisins

Marble bundt cake

Lemon polenta cake

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