The Ultimate GlutenFree Polenta Cake My GoTo Lemon Almond
This lemon almond polenta cake recipe is utter sunshine Naturally glutenfree unbelievably moist and topped with a sophisticated rosemary lemon drizzle Perfect f
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Ingredients
- 225 g (8 oz) Unsalted Butter, softened
- 200 g (7 oz) Granulated Sugar (for cake)
- 4 Large Eggs, separated (yolks and whites)
- Zest of 2 large Lemons
- 150 g (1 cup) Fine-Grain Polenta (Cornmeal)
- 150 g (1 ½ cups) Ground Almonds (Almond Meal)
- 10 g (2 tsp) Baking Powder
- 2 Tbsp Fresh Rosemary, finely chopped
- 1/2 tsp Fine Sea Salt
- 60 ml (4 Tbsp) Milk, whole or semi-skimmed
- 150 g (¾ cup) Granulated Sugar (for drizzle syrup)
- 120 ml (½ cup) Fresh Lemon Juice (for drizzle syrup)
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