GF Lemon Polenta Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 264.7
- Total Fat: 17.0 g
- Cholesterol: 110.0 mg
- Sodium: 102.6 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.3 g
- Protein: 4.7 g
View full nutritional breakdown of GF Lemon Polenta Cake calories by ingredient
Introduction
crumbly, as usual & yet tart and filling crumbly, as usual & yet tart and fillingNumber of Servings: 16
Ingredients
-
1 c butter
1 c sugar (will substitute honey next time)
6 eggs, separated
2 c approx (175 g) ground almonds (I tried hazelnut meal this time)
1 c polenta or cornmeal (I used cornmeal)
4 lemons, rind and juice yield
Directions
Grease and line with parchment small baking tray. I used 9x9 Corning glass. I didn't use parchment, but "floured" with polenta. I baked in the toaster oven since both my ovens are out. Reminder: turn over grill so top won't burn next time. 350* 50 mins in oven, check sooner in toaster oven - which bakes faster.
Beat butter and sugar til pale and creamy. Approx 3 mins. Add egg yolks one at a time, beating well after each.
Then add ground almonds, polenta, lemon rind and juice. Mix well with wooden spoon (I used beater).
Beat egg whites til stiff and fold in with metal spoon.
Bake for 50 mins or until pick comes out clean.
Let cool. Dust with powdered sugar (gasp) if desired.
Number of Servings: 16
Recipe submitted by SparkPeople user DOTSLADY.
Beat butter and sugar til pale and creamy. Approx 3 mins. Add egg yolks one at a time, beating well after each.
Then add ground almonds, polenta, lemon rind and juice. Mix well with wooden spoon (I used beater).
Beat egg whites til stiff and fold in with metal spoon.
Bake for 50 mins or until pick comes out clean.
Let cool. Dust with powdered sugar (gasp) if desired.
Number of Servings: 16
Recipe submitted by SparkPeople user DOTSLADY.