About this recipe: This very lemony polanta cake uses healthy alternative ingredients like demerara sugar and ground almonds instead of flour. You can find ground almonds at health food shops, or make your own by grinding unroasted, unsalted, peeled almonds. Note: If you use gluten-free baking powder (such as Dr Oetker®), this is a will be a gluten-free cake recipe!
To ensure this cake is gluten free, make sure your baking powder 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)
This is a delicious Gluten Free lemon cake. I make it for a farmers market and the customers can't get enough of it! - 05 Nov 2016 (Review from Allrecipes US | Canada)
Great recipe, great cake! It is super simple to make and delicious to eat. Instead of 8 servings, I followed the recipe for 2 servings baked in an 8" round pan. This amount will easily serve 6 people. The flavour of the cake is actually quite delicate with no hint of a cornbread taste. The lemon glaze gives it a gooey texture and the almond meal accents that. I kept mine in the fridge and served cool with warm toasted almond shavings on top. A nice, light cake that just happens to be gluten free, can't beat that! Thank you for the recipe. - 30 Oct 2015 (Review from Allrecipes US | Canada)