I love lemon cakes and this flourless lemon and almond cake reminds me of Italy. This lemon cake is super moist, and intensely flavoured with lemon. Naturally gluten-free and a perfect cake to whip up when you want a restaurant style dessert. I love this recipe with polenta but if you don't have polenta swap out for total ground almonds.
TAKES = 15 minutes to prepare
BAKES = 35-40 minutes
MAKES = 8-10 slices

Ingredients

  • Polenta/ corn meal – 100g (2/3 cup)
  • Ground almonds – 200g (1 + 2/3 cup)
  • Large eggs – 3
  • Unsalted butter – 200g (about 1 cup)
  • Zest of two lemons
  • Castor sugar – 200g (about 1 cup)
  • Baking powder – 9g (1.5 tsp)
  • Optional Syrup – juice of one lemon + icing sugar 100g (1 cup)
  • Optional flaked almonds to decorate

Method

  1. PREHEAT oven 160˚C, then grease and paper line a 23cm (9 inch) spring form cake tin.
  2. BEAT butter and sugar on the stand mixer with the paddle attachment for a few minutes.
  3. MIX in a separate bowl ground almonds, polenta and baking powder.
  4. ADD eggs to the butter mix, alternating with the flour mix. Then add in the lemon zest.
  5. BEAT until combined.
  6. BAKE 35-40 minutes until golden and the skewer (or stick of spaghetti comes out clean). Tip place a baking tray or foil under your tin in case you have any leaks from your springform cake tin.
  7. MIX in a small bowl or jug lemon juice and icing sugar.
  8. ONCE cooked if you are adding the syrup pierce the top of the cake with holes then pour over the sugar lemon mixture.
  9. COOL in the cake tin before serving.
  10. SERVE with a dusting icing sugar.

Sue Maree P Baking Tips

  • POLENTA/ CORN MEAL – you don't have this on hand, swap out for ground almonds.
  • DAIRY FREE – use 150ml of oil like sunflower oil instead of the butter.