Going to try this cake for an added Easter dessert. Gluten Free and lemony… what could be better?
Cake Ingredients:
1¾ sticks soft unsalted butter (plus some for greasing)
1 cup superfine sugar
2 cups almond meal
¾ cup fine polenta (or cornmeal)
1½ teaspoons baking powder
3 large eggs
zest of 2 lemons (save juice for syrup)
Topping:
juice of 2 lemons
1 cup confectioners’ sugar
Preheat the oven 350°F.
Line the base of a 9inch springform cake pan with baking parchment and grease its sides lightly with butter.
Beat the butter and sugar until whipped.
Mix together the almond meal, polenta and baking powder. Begin to beat some of the almond mixture into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating consistently.
Beat in the lemon zest. Spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
Use a cake tester which should come out cleanish and the edges of the cake will begin to pull away from the sides of the pan. remove from the oven to a wire cooling rack.
Make the syrup by boiling together the lemon juice and powdered sugar in a small saucepan until dissolved.
Prick the top of the cake all over with a cake tester or toothpick, pour the warm syrup over the cake, and leave to cool before removing from pan.
