WHAT IS POLENTA CAKE RECIPES

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POLENTA CAKE RECIPES | BBC GOOD FOOD



Polenta cake recipes | BBC Good Food image

Distinctive Italian-inspired cakes.

Provided by Good Food team

Number Of Ingredients 1

LEMON POLENTA CAKE RECIPE | ALLRECIPES



Lemon Polenta Cake Recipe | Allrecipes image

A syrupy lemon thrill that is my favorite! This cake recipe uses ground almonds instead of flour.

Provided by kiminal

Categories     World Cuisine    European    Italian

Total Time 2 hours 0 minutes

Prep Time 25 minutes

Cook Time 1 hours 30 minutes

Yield 1 10-inch cake

Number Of Ingredients 9

2?? cups turbinado sugar
1 pound butter, room temperature
6 eggs, room temperature
5 cups almond meal
1?? cups fine cornmeal
1 teaspoon baking powder
½ teaspoon salt
6 lemons, juiced and zested
¾ cup superfine sugar

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
  • Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
  • In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
  • Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
  • While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
  • Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

Nutrition Facts : Calories 774.1 calories, CarbohydrateContent 86.7 g, CholesterolContent 163.2 mg, FatContent 41.9 g, FiberContent 3.2 g, ProteinContent 23.5 g, SaturatedFatContent 21 g, SodiumContent 409.3 mg, SugarContent 54.5 g

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