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About this recipe: Polenta (fine cornmeal) is wonderful for gluten free baking. Polenta cakes - especially those with ground almonds as well - can have a tendency to be a bit close-textured/solid. Not so with this recipe! Folding in the separated whipped egg whites ensures a lovely light crumb.
You could just dust the cooled cake with icing sugar; and/or sprinkle with almond flakes.