Lemon Polenta Almond Cake
Description
This lemon polenta almond cake combines whole lemon, ground almonds, and polenta for a moist, fragrant cake with a bright citrus flavor. Finished with an optional lemon syrup, it offers a sweet-tangy taste and a tender texture, with alternatives such as makki ka atta or suji for the cornmeal.
Ingredients
Substitute for Cornmeal
Optional Lemon Syrup
Optional Toppings
Instructions
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Preheat the oven to 160°C (320°F). Grease and line an 8-inch (20 cm) pan.
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Boil the whole lemon for 10–15 minutes until soft. Cool, cut, and remove the seeds.
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Blend the lemon, including the skin and pulp, with the oil until smooth.
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Beat the eggs and sugar until pale and slightly thick.
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Mix in the lemon-oil mixture.
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Fold in the ground almonds, polenta, baking powder, and salt.
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Pour the batter into the prepared pan and bake for 30–40 minutes until set.
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Rest for 10–15 minutes, then remove from the pan and cool fully.
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For the optional lemon syrup, warm the lemon juice and sugar until dissolved.
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Pour the syrup over the warm cake.
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For a simple topping, sift icing sugar over the cake and add lightly toasted almonds if desired.
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For an optional lemon glaze, mix icing sugar with a little lemon juice until pourable, then drizzle over the cooled cake.
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Serve slices with whipped cream or Greek yogurt if desired.
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