Lemon Polenta Cake (Gluten-free)

Step 1

Preheat oven to 350º F.

Step 2

Line base of a 9-inch springform pan with parchment paper and grease sides with butter.

Step 3

Combine almonds, cornmeal and baking powder in a bowl and set aside.

Step 4

In another bowl beat butter and superfine sugar until pale (I used a hand mixer).

Step 5

To the butter/sugar mixture add some of the almond/cornmeal mixture, followed by 1 egg, and continue to beat.

Step 6

Alternately add the almond/cornmeal mixture followed by an egg until it is all incorporated, beating the whole time.

Step 7

Beat in the lemon zest.

Step 8

Scrape batter into prepared pan and bake for 40 minutes.

Step 9

Test using a cake tester, the cake will be done, but might seem a bit "wobbly", the cake should be shrinking away from the side of the pan.

Step 10

Remove and set on a wire rack (leave the cake in the pan).

Step 11

Make your simple syrup by combining the lemon juice and icing sugar in a small saucepan.

Step 12

Bring to a boil and cook until all the sugar is dissolved.

Step 13

Prick the top of the cake all over with a cake tester.

Step 14

Pour the warm syrup over the cake.

Step 15

Let cool completely before removing from tin.

Step 16

Slice, and if desired garnish with powdered icing sugar and berries.

Step 17

ENJOY!