Recipe by kiminal
"A syrupy lemon thrill that is my favorite! This cake recipe uses ground almonds instead of flour."
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2 2/3 cups
butter, room temperature
eggs, room temperature
1 1/3 cups
lemons, juiced and zested
I made my own almond meal using raw almonds and coarse polenta instead of fine cornmeal, but otherwise followed the cake recipe exactly, and baked it in a 10" springform pan. The result was a deliciously rich, gluten-free cake with a heavy crumb. A few sprigs of rosemary tossed into the lemon syrup as it simmered (and then strained out) added a little extra dimension. I'll definitely make this again soon, but with just a tad less butter (some melted through the springform). The cake could easily serve 12 and would be fabulous paired with some ricotta and berries, or perhaps Greek yogurt and apricots.
Had a hunch cornmeal might go well with a sweet tart lemon sauce so I gave this a try, AR has only this recipe. Cornmeal done in a cake does give it a hearty satisfying texture and the lemony sweetness goes just right. However, I wasn't too excited about using a whole pound of butter or five cups of almond meal. Will try again; tweaking it to what I want. This could be a real winner.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Polenta Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 566
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