Mini Lemon Polenta Cakes

Nov 22, 2012

Ever since my sister had difficulty to tolerate gluten, I have started exploring the wonderful world of gluten-free cooking and baking. While on the other side of the fence, I have come to discover that there are no reason to be miserable when eating gluten-free meals. Here's a sweet example of how to have your cake and eat it too!

This is a nice (and rich) cake recipe which I recently made for my dear sister. I adore everything lemon, so I figured out a way to incorporate my favorite ingredient into another scrumptious dessert. I must confess that there are quite many steps but I reassure you, they are very straightforward. Happy baking!

Ingredients
For the cakes:
1 1/4 cup of fine polenta (yellow cornmeal)
1 1/4 cup of shredded coconut
1 1/4 cup of ground almonds
1 tablespoon of baking soda
1 cup of butter, soften
1 cup of sugar
4 eggs
Grated rind of 3 lemons
Juice of 2 lemons

For lemon icing:
Juice of one lemon
1 cup of icing sugar
1 tablespoon of water

Pre-heat the oven at 325 degrees F (170 degrees C). Grease muffin pan or mini-round cake pan.

Blend together polenta, coconut, ground almond, baking soda, lemon rind and set aside. Beat butter and sugar until pale and light. Beat in eggs, one at a time. Fold in dry ingredients and lemon juice until fully combined.

Spoon mixture into muffin pan until 3/4 full. Bake for thirty minutes or until golden. Allow the cakes to cool in the pan.

For the icing:
At medium heat, mix in sugar, water and lemon until the sugar is completely dissolved. It should look like a thick white syrup.

Once the cakes have cooled down completely, remove from the pan onto a service plate. Pour the icing on the cakes with a spoon and add some pistachios to make it pretty.

Thanks for reading!

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Catherine xo