These lemon polenta cakes are gluten free and completely delicious! They’re perfect for dessert tables or hostess gifts… or yourself with a cuppa at the end the day. This recipe is tried and tested in the Sweet Mag kitchen, perfect for individual serves.
Lemon Polenta Cake
275g caster sugar
250g unsalted butter
330g almond meal
150g finely ground polenta
1 tsp baking powder
zest of two, lemons finely grated
Pre-heat a conventional oven to 180 degrees celcius. Combine dry ingredients in a large bowl. In a separate bowl, cream together sugar and butter until pale. Crack the eggs into a jug, add the water and lemon zest and gently beat with a fork.
Mix a third of the dry ingredients into the sugar and butter mixture. Add a third of the egg mixture, mix until well combined. Repeat until all of the ingredients are incorporated.
Grease mini bundt pans liberally with butter. Fill with 1 tbsp of icing sugar and turn the pans so that they’re entirely covered with a fine film of the sugar. Tap out excess.
Evenly spoon the lemon polenta cake mixture between the pans. Bake for 18 minutes until a skewer inserted into the cake is clean when removed. Allow to cool in the tin before drizzling with lemon glaze.
1 cup icing sugar
1/4 cup freshly squeezed lemon juice
Mix together the lemon juice and icing sugar in a small jug until smooth and lump free. Use a spoon to drizzle over each lemon polenta cake.
Makes 12 mini bunt cakes – enjoy!