Wheat-free and terribly tempting, this recipe for Lemon and Polenta Cakes has been a welcome addition to my baking repertoire. I’ve got it on high rotation in my kitchen, so if you’re popping over for a cup of tea you can expect to see one of these as well!
Little Lemon and Polenta Cakes
Here’s what you’ll need for the cakes:
200g unsalted butter
1 cup caster sugar
2 teaspoons baking powder
250g almond meal
2 tablespoons milk
Finely grated zest and juice of 1 lemon
Here’s what you’ll need for the syrup:
1/2 cup (110g) caster sugar
Grated zest and juice of 1 lemon
This is how you make the cakes:
Preheat oven to 180C and line a 12-hole 1/2 cup(125ml) capacity muffin pan with muffin cases.
Beat butter and sugar in an electric mixer until pale.
Add eggs, one at a time, beating well after each addition.
Combine polenta and baking powder, add to egg mixture and stir to combine.
Add almond meal, milk, lemon rind and juice, then stir until well combined.
Spoon the mixture into the prepared pans, and then bake for 20 minutes or until light golden.
This is how you make the syrup:
Place sugar, lemon zest and juice in a small saucepan with 2 tablespoons of water.
Stir over low heat to dissolve the sugar then increase heat to high and bring to the boil.
Boil 3 – 4 minutes then remove from heat.
Remove the cakes from the pan then brush with the hot syrup and set aside to cool completely. Will keep in an airtight container for up to three days.