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.
Ingredients
Tools
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 inches (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.
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
Ricotta pear cake with raisins
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Varied doses for servings