Gluten-free lemon polenta almond cake

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Gluten-free lemon polentan almond cake might be a recipe you should try. One serving contains 504 calories, 7g of protein, and 36g of fat. This recipe serves 12 and costs 89 cents per serving. 72 people were glad they tried this recipe. A mixture of ground almonds, lemon zest, icing sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Simply Delicious Food. From preparation to the plate, this recipe takes around 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is improvable. If you like this recipe, take a look at these similar recipes: Gluten Free Lemon, Almond And Polenta Cake, Gluten-Free Rhubarb, Lemon and Almond Cake, and Semolinan Almond Cake with Sweet Lemon Glaze (with Gluten-Free Option).

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat the oven to 180c and line a 30cm cake pan with baking paper.Mix together all the dry ingredients.Cream together the butter and sugar until light and fluffy.Add the eggs and dry ingredients alternatively until all the ingredients are well incorporated.Add the lemon juice and zest and mix well.Transfer the batter to the prepared cake pan and place in the oven.Bake the cake for 40-50 minutes or until a skewer inserted comes out clean. Don't be alarmed if the cake has sunk in the middle, that's completely normal. Because this cake is so dense and moist and because of the lack of flour, this will most likely happen.Remove the cake from the oven and allow to cool completely before removing from the pan.To make the syrup, combine the ingredients and mix until the sugar has dissolved.Pour over the cake then serve with a dollop of mascarpone.

 

Step by step:

1. Pre-heat the oven to 180c and line a 30cm cake pan with baking paper.

2. Mix together all the dry ingredients.Cream together the butter and sugar until light and fluffy.

3. Add the eggs and dry ingredients alternatively until all the ingredients are well incorporated.

4. Add the lemon juice and zest and mix well.

5. Transfer the batter to the prepared cake pan and place in the oven.

6. Bake the cake for 40-50 minutes or until a skewer inserted comes out clean. Don't be alarmed if the cake has sunk in the middle, that's completely normal. Because this cake is so dense and moist and because of the lack of flour, this will most likely happen.

7. Remove the cake from the oven and allow to cool completely before removing from the pan.To make the syrup, combine the ingredients and mix until the sugar has dissolved.

8. Pour over the cake then serve with a dollop of mascarpone.

Nutrition Information:

covered percent of daily need