Lemon Polenta Cake

3 Reviews
100% would make this recipe again

Polenta (cornmeal) is used in Northern Italy for savory and sweet dish alike. My mother used to make this cake and serve it with tea.

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Ingredients

1 cup butter, unsalted 200 g
1 cup sugar 200 g
1 1/2 cup almonds 200 g
3/4 cup cornmeal (polenta) 100 g
2 tsp baking powder 5 g
3 eggs size large
2 lemons juice, freshly squeezed 240 g
1/2 cup icing/confectioners' sugar 65 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Line the base of a 25cm springform cake pan with parchment paper and grease its sides lightly with butter.
  2. Lightly grind the sugar in a coffee grinder to make it just a bit finer, but not to icing sugar consistency. Set aside in a bowl. Grind the almonds, then set aside in another bowl.
  3. In a large bowl, cream the sugar with the butter using a mixer, about 5 min until the mixture is pale and whipped. In another bowl, mix together the almonds, polenta and baking powder. Add the almond mixture, to the sugar micture, alternating with the eggs. Mix well until homogeneous.
  4. Pour the mixture into the prepared cake pan and bake in the oven for about 30-35 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull the cake out of the oven and let it cool down in its pan.
  5. Meanwhile, make the syrup. Mix together the lemon juice and icing sugar in a glass or pyrex container. Cook in a microwave at maximum power until the icing sugar is dissolved into the juice. Pour the warm syrup over the cake, and leave to cool before taking it out of its pan. Serve.

Nutrition Facts Table

per 1 serving (90 g)

Amount

% Daily Value

Calories

350

Fat

24 g

36 %

Saturated 9.7 g
+ Trans 0.7 g

52 %

Cholesterol

80 mg

Sodium

60 mg

2 %

Carbohydrate

33 g

11 %

Fibre

3 g

13 %

Sugars

23 g

Net Carbs

30 g

Protein

6 g

Vitamin A

15 %

Vitamin C

9 %

Calcium

7 %

Iron

8 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin E
Good source of  :
Magnesium, Manganese, Phosphorus
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Niacin, Omega-6, Pantothenic Acid, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Meat and Alternatives 0
Fats 4 ½
Other Foods 1 ½
More info
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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Desserts | Low Sodium | Halal | Kosher | Vegetarian | Italian

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