LEMON POLENTA CAKE
A syrupy lemon thrill that is my favorite! This cake recipe uses ground almonds instead of flour.
Provided by kiminal
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 9
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, Carbohydrate 86.7 g, Cholesterol 163.2 mg, Fat 41.9 g, Fiber 3.2 g, Protein 23.5 g, SaturatedFat 21 g, Sodium 409.3 mg, Sugar 54.5 g
LEMON POLENTA CAKE
Provided by Nigella Lawson : Food Network
Time 1h
Yield 16 slices
Number Of Ingredients 12
Steps:
- This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favorite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one - I find their cakes both too dry and too sweet. Here, though, the flavorsome grittiness of the polenta and tender rubble of ground almond meal provide so much better a foil for the wholly desirable dampness than does the usual flour.
- But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it.
- Although I am greedily happy to slice and cram messily straight into my mouth, letting damp clumps fall where they will, this cake is best eaten - in company at least - with spoon and fork. Either way, consider it a contender for teatime comfort and supper-party celebration alike.
- For the cake: Line the base of your cake pan with parchment paper and grease its sides lightly with butter. Preheat the oven to 350 degrees F.
- Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
- Mix together the almond meal, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
- Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared pan and bake in the oven for about 40 minutes. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the pan. Remove from the oven to a wire cooling rack, but leave in its pan.
- For the syrup: Make the syrup by boiling together the lemon juice and confectioners' sugar in a smallish saucepan. Once the confectioners' sugar has dissolved into the juice, you're done. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its pan.
- Make Ahead Note: The cake can be baked up to 3 days ahead and stored in airtight container in a cool place. Will keep for total of 5 to 6 days.
- Freeze Note: The cake can be frozen on its lining paper as soon as cooled, wrapped in double layer of plastic wrap and a layer of foil, for up to 1 month. Thaw for 3 to 4 hours at room temperature.
LEMON POLENTA CAKE
Fresh lemon juice gives this fluffy polenta cake from Nigella Lawson's "Nigella Kitchen" cookbook its light, tangy flavor.Photo credit: Lis Parsons
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line the base of a 9-inch springform pan with parchment paper and butter sides; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and superfine sugar until pale and fluffy.
- In a medium bowl, mix together almond meal, polenta, and baking powder. Add some of the almond meal mixture to the bowl with the butter mixture and beat to combine. Add one egg and mix until combined. With the mixer on low, continue alternating adding remaining almond meal mixture and 2 eggs; mix until well combined. Add lemon zest and mix just to combine.
- Pour batter into prepared pan and transfer to oven; bake until a cake tester inserted into the center comes out with just a few crumbs and cake begins to pull away from sides of the pan, about 40 minutes. Transfer to a wire rack to cool.
- Meanwhile, in a small saucepan, mix together lemon juice and confectioners' sugar; place over medium heat and bring to a boil. Cook, stirring, until sugar is dissolved; remove syrup from heat.
- Using a cake tester, prick holes all over the top of the cake; pour warm syrup over cake and let cool completely. Remove from pan and serve.
LEMON POLENTA CAKE
This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert
Provided by Barney Desmazery
Categories Dessert
Time 1h10m
Yield Cuts into 8 slices
Number Of Ingredients 10
Steps:
- Butter a 23cm cake tin and heat the oven to 180C/160C fan/gas 4. Put the lemons in a saucepan and cover with cold water. Bring to the boil, drain, pour over more cold water, then simmer for 1 hr until the lemons are really soft, topping up with more water if you need to. Drain the lemons well. When cool, halve them, remove the pips and blitz in a food processor to a purée.
- Add all the other cake ingredients and carry on blitzing until you have a loose batter. Scrape the batter into the cake tin and bake for 40-50 mins until golden and starting to shrink away from the sides.
- While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, pour over the drizzle and leave to cool completely. Serve with mascarpone.
Nutrition Facts : Calories 590 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
LEMON POLENTA (CORNMEAL) CAKE
This cake is surprisingly pleasant, with a bit of a rough texture (not unpleasant) and nice lemon flavour. I ate it plain, but it would be good with fruit, yogurt, ice cream or soy dream. Rice flour can be substituted for the polenta (cornmeal) if needed. This recipe is taken from Barbara Cousins' book Cooking Without Made Easy. It is one of her books of recipes without added dairy, gluten, sugar, or yeast. I've embarked on eating this way and have had wonderful results, but have found some not so wonderful recipes along the way. These books are the big exception! There are so many wonderful recipes, including breakfast, lunch, dinner, snacks, baked goods and desserts. She is British, and some recipes are typically British, but she gives alternate measurements and the choices are diverse.
Provided by Aimee88
Categories Dessert
Time 1h15m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 10
Steps:
- Grease and line a small cake tin or loaf pan and set the oven to 180°C or 350°F.
- Place the dates and water in a pan and simmer over a low heat until they are soft and most of the water has been absorbed. Allow them to cool a little.
- Process the dates and butter or margarine until creamy.
- Add the eggs, ground almonds, polenta, flour, baking powder, lemon rind and lemon juice. Process until well combined. The mixture should have a soft dropping consistency, so add a little extra water if needed.
- Place the mixture in the baking tin and bake for approximately 45 minutes or until golden brown and firm to the touch.
- Allow the cake to cool in the tin for 5 minutes then turn out onto a wire rack and remove the lining paper. Once cold, store in an airtight container and eat within three days or freeze.
Nutrition Facts : Calories 329.2, Fat 24.5, SaturatedFat 10.8, Cholesterol 103, Sodium 194.9, Carbohydrate 25.1, Fiber 4, Sugar 13.2, Protein 6.3
More about "lemon polenta cornmeal cake recipes"
LEMON POLENTA CAKE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Ratings 14Calories 367 per servingCategory Dessert
- Preheat oven to 350 degrees. Coat a 9 inch round cake pan with nonstick cooking spray and line the bottom with parchment paper; set aside.
- In a large bowl, use a hand held mixer to beat together the butter and sugar until light and fluffy; about two minutes. Add in the eggs, one at a time, beating until fully incorporated. Stir in the lemon zest and then stir in the dry ingredients.
- Pour the batter into the prepared cake pan and use a spatula to spread evenly. Bake for 35-40 minutes on the center rack. You will know the cake is done when a toothpick inserted in the center of the cake comes out clean.
BEST LEMON POLENTA CAKE RECIPE | HOMEMADE & YUMMY
From homemadeandyummy.com
Ratings 66Calories 454 per servingCategory Cake, Dessert
LEMON POLENTA CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 12-14
HOMEMADE LEMON POLENTA CAKE RECIPE - CHEF BILLY PARISI
From billyparisi.com
LEMON POLENTA CAKE - FAMILYSTYLE FOOD
From familystylefood.com
LEMON POLENTA CAKE - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
8 CORNMEAL CAKE RECIPES WITH WONDERFUL TEXTURE AND …
From allrecipes.com
CORNMEAL-YOGURT-LEMON CAKE RECIPE | EATINGWELL
From eatingwell.com
BEST LEMON LAVENDER POLENTA POUND CAKE RECIPE
From food52.com
ORANGE POLENTA CAKE RECIPE – EURO FOOD SEATTLE
From eurofoodseattle.com
LEMON CORNMEAL CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEYER LEMON CORNMEAL UPSIDE-DOWN CAKE RECIPE | MYRECIPES
From myrecipes.com
WHAT IS LEMON POLENTA CAKE – EURO FOOD SEATTLE
From eurofoodseattle.com
GLAZED LEMON OLIVE OIL CAKE RECIPE (GLUTEN FREE) - FROM SCRATCH …
From fromscratchfast.com
LEMON POLENTA CAKE - RECIPE - GLUTEN FREE LEMON POLENTA CAKE …
From theansweriscake.com
LEMON POLENTA CAKE — THE RENATA COLLECTIVE
From renatacollective.com
LEMON POLENTA CAKE | FAMILYSTYLE FOOD | LEMON RECIPES ... - PINTEREST
From pinterest.com
You'll also love