Lemon Almond Polenta Cake
 
 
Sherri:
Recipe type: Cake
Cuisine: Dessert, Breakfast, Brunch, Afternoon Tea
Ingredients
  • Dry Ingredients:
  • ½ cup organic polenta
  • 2¼ cups almond flour (Honeyville Brand)
  • 2 tablespoons brown rice flour
  • 1 tablespoon tapioca flour
  • 1 tablespoon arrowroot flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Wet Ingredients:
  • ½ cup ghee
  • 1 cup maple crystals
  • ½ teaspoon vanilla extract
  • 3 eggs
  • zest of 2 lemons
  • 3 tablespoons lemon juice (about 1½ lemons)
  • For the coulis:
  • 1 cup fresh blueberries
  • 2 tablespoons maple syrup
Directions
  1. Grease a loaf pan or an 8 inch springform cake pan with ghee or coconut oil and preheat the oven to 325*F.
  2. Whisk together the dry ingredients (polenta, almond flour, brown rice flour, tapioca flour, arrowroot flour, baking powder, baking soda, salt) and set aside.
  3. Using an electric mixer, beat together the ghee and the maple crystals. Once the batter is light and airy and lighter in color, beat in the eggs one at a time.  Then beat in the vanilla and lemon zest and lemon juice.
  4. Continue beating, and add the dry ingredients in 2 stages.  Once everything is fully incorporated, pour the batter into your prepared pan and place into the center of the oven.  Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the pan cool for at least 30 minutes.  Then slide a butter knfe around the edges of the pan to loosen the cake and remove the sides of the pan.
  6. While the cake is cooling,  prepare the coulis topping:
  7. Place the blueberries in a small saucepan and heat them up until they start to ooze and give of their natural blueberry juices.  Don't try to cook them down, just get them to start popping.  Then pour the blueberries et al into a blender with the maple syrup.  Blend until smooth.
  8. Strain the blueberry mixture through a fine seive or colander.
  9. Spoon the remaining smooth mixture on top of the cake and serve.
Recipe by Shaped By Sherri at https://shapedbysherri.com/lemon-almond-polenta-cake/