A moist, gluten-free polenta and almond cake with a citrus kick. Works beautifully with either orange or lemon — finished with citrus icing and flaked almonds. Makes one 9" cake.
👩🍳 Method
1
Preheat oven to 150°C. Grease a 9" cake tin.
2
Cream the softened butter and demerara sugar together using a paddle mixer until light and fluffy.
3
Add the eggs one by one into the butter mixture, mixing well between each addition.
4
Add the vanilla extract and lemon or orange zest. Mix to combine.
5
Fold in the ground almonds, fine polenta and baking powder until just combined.
6
Pour into the prepared cake tin and bake for 1 hour 10 minutes. Check with a skewer — if still wet, add 10 more minutes.
7
When cool, make an orange or lemon icing and drizzle over the top.
