This cake is so easy, and so great if you are baking for someone on a gluten free diet but don't have gluten free flour. I happened to have polenta in my cupboard and plenty of ground almonds - something I regularly stock up on in the supermarket as well as an abundance of lemons. This cake also includes the juice of some tangelos from my mother in laws tree. The combination of all is so great. Especially served with a plain yogurt.
Lemon, almond and polenta cake
1 cup caster sugar
2 lemons (enough to make 1/2 cup lemon juice)
3 eggs, separated
2 drops almond essence
1/4 teaspoon vanilla essence
150g ground almonds
1 cup fine polenta
Cream butter, lemon rind, sugar, vanilla, almond essence together. Add egg yolks slowly.
Add ground almonds, polenta and 1/4 cup lemon juice and mix.
Whip egg whites to soft peaks and slowly fold into cake mix.
Bake 160 deg C in LINED springform tin. Baking paper is so under rated. You'll need it for this cake.
Bake for 60 mins or until skewer comes out clean.
Combine 1/4 cup lemon juice and 1/4 cup caster sugar and heat till sugar dissolves. Pour onto hot cake.
Serve when cold with natural unsweetened yogurt.