Gluten-Free Almond and Lemon Cake with Orange Mascarpone Cream

AuthorKathleen GloverCategoryDifficultyIntermediate

With all the flavor of Gluten-Free Almond and Lemon Cake, you won't even miss the flour! Serve with a hefty portion of Orange Mascarpone Cream on top.

Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
Ingredients
 1 cup butter
 1 cup sugar
 3 eggs
 1 cup ground almonds
 1 tsp baking powder
 ¾ oz instant polenta
 3 lemons, juiced
 3 tbsp powdered sugar
 2 lemons, juiced
 1 cup mascarpone cheese
 ¼ cup powdered sugar
 2 tbsp orange juice
 2 oranges, zested
Directions:
1

Preheat the oven to 325°F and grease and line a 9-inch pan.

2

Beat the butter and sugar until pale and light. Then, add the eggs one at a time.

3

With a rubber spatula or wooden spoon, stir in the ground almonds. Once incorporated, add the polenta, baking powder, lemon juice, and zest. Stir until combined.

4

Pour the batter into the pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.

5

While the cake is baking, create a soak. Do this by whisking together lemon juice and 3 tbsp powdered sugar. When the cake is done, poke holes in the cake with a skewer and brush the soak on top of the cake. Let the cake sit for 15 minutes.

6

While the cake is resting, make the mascarpone cream. To do so, mix together the mascaprone, orange juice, orange zest, and powdered sugar.

7

When the cake is cooled, slice it and serve with mascarpone cream and additional orange zest to garnish.

Ingredients

Ingredients
 1 cup butter
 1 cup sugar
 3 eggs
 1 cup ground almonds
 1 tsp baking powder
 ¾ oz instant polenta
 3 lemons, juiced
 3 tbsp powdered sugar
 2 lemons, juiced
 1 cup mascarpone cheese
 ¼ cup powdered sugar
 2 tbsp orange juice
 2 oranges, zested

Directions

Directions:
1

Preheat the oven to 325°F and grease and line a 9-inch pan.

2

Beat the butter and sugar until pale and light. Then, add the eggs one at a time.

3

With a rubber spatula or wooden spoon, stir in the ground almonds. Once incorporated, add the polenta, baking powder, lemon juice, and zest. Stir until combined.

4

Pour the batter into the pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.

5

While the cake is baking, create a soak. Do this by whisking together lemon juice and 3 tbsp powdered sugar. When the cake is done, poke holes in the cake with a skewer and brush the soak on top of the cake. Let the cake sit for 15 minutes.

6

While the cake is resting, make the mascarpone cream. To do so, mix together the mascaprone, orange juice, orange zest, and powdered sugar.

7

When the cake is cooled, slice it and serve with mascarpone cream and additional orange zest to garnish.

Gluten-Free Almond and Lemon Cake with Orange Mascarpone Cream

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