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Almond Lemon Polenta Cake

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PREP TIME
25 min
COOKING TIME
90 min
TOTAL TIME
120 min
SERVINGS
12 servings
Dessert
Almond Lemon Polenta Cake
Ingredients
  • 2 2/3 cups turbinado sugar
  • 1 pound butter, room temperature
  • 6 eggs, room temperature
  • 5 cups almond meal
  • 1 1/3 cups fine cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 lemons, juiced and zested
  • 3/4 cup superfine sugar
Instructions
1
Preheat your oven to 300 degrees Fahrenheit (or 150 degrees Celsius, if you prefer metric).
2
Cover the base of a 10-inch round cake pan with parchment paper to prevent sticking.
3
Mix sugar and butter together using an electric mixer until they become light, fluffy, and noticeably lighter in color.
4
Add room-temperature eggs one by one to the sugar mixture, allowing each egg to fully incorporate before adding the next.
5
In a separate container, blend almond meal, cornmeal, baking powder, salt, and lemon zest together. Gently fold this mixture into the sugar mixture until just combined.
6
Pour the cake batter into your prepared pan and bake in a preheated oven until it's golden brown, and when you insert a toothpick into the center, it comes out clean. This should take 90 to 120 minutes.
7
While your cake is baking, combine lemon juice and superfine sugar in a saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer until the sugar dissolves and the liquid is reduced by half. Remove from heat.
8
Remove your cake from the oven, then use a skewer or toothpick to make holes in the top. Pour the lemon syrup over the cake, allowing it to cool completely before serving.