AuthorKathleen GloverCategoryDessertsDifficultyIntermediateWith 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.
Preheat the oven to 325°F and grease and line a 9-inch pan.
Beat the butter and sugar until pale and light. Then, add the eggs one at a time.
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.
Pour the batter into the pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
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.
While the cake is resting, make the mascarpone cream. To do so, mix together the mascaprone, orange juice, orange zest, and powdered sugar.
When the cake is cooled, slice it and serve with mascarpone cream and additional orange zest to garnish.
Ingredients
Directions
Preheat the oven to 325°F and grease and line a 9-inch pan.
Beat the butter and sugar until pale and light. Then, add the eggs one at a time.
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.
Pour the batter into the pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
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.
While the cake is resting, make the mascarpone cream. To do so, mix together the mascaprone, orange juice, orange zest, and powdered sugar.
When the cake is cooled, slice it and serve with mascarpone cream and additional orange zest to garnish.