A flourless alternative to everyone's favourite lemon drizzle cake. This cake calls for ground almonds and polenta, and it then drizzled with a sweet syrup using no fewer than six lemons for guaranteed lemon flavour. Note: If you use gluten-free baking powder, this is a is a gluten-free cake recipe!
To ensure this cake is gluten free, read the labels to make sure your baking powder and polenta is gluten free.
I made my own almond meal using raw almonds and coarse polenta instead of fine cornmeal, but otherwise followed the cake recipe exactly, and baked it in a 10" springform pan. The result was a deliciously rich, gluten-free cake with a heavy crumb. A few sprigs of rosemary tossed into the lemon syrup as it simmered (and then strained out) added a little extra dimension. I'll definitely make this again soon, but with just a tad less butter (some melted through the springform). The cake could easily serve 12 and would be fabulous paired with some ricotta and berries, or perhaps Greek yogurt and apricots. - 25 Jul 2010 (Review from Allrecipes US | Canada)
I made this and we enjoyed it. For next time, I wonder the quantity of squeezed lemon juice (rather than "6 lemons", since lemons are a variety of sizes.) Will also try it again with less butter. I agree the name is deceptive... "polenta" is not "cornmeal." - 21 Feb 2019 (Review from Allrecipes US | Canada)
The title is misleading. This is Not Polenta at all. Should be called cornmeal lemon cake., - 11 Feb 2019 (Review from Allrecipes US | Canada)