Lemon Almond Polenta Cake

Lemon Almond Polenta Cake

with Blueberry Coulis

 

This cake has a delightfully summer flavor from the lemon and it’s not too sweet so it won’t send you into a sugar shock.  It goes well with tea or coffee and works well with light glazes like the blueberry coulis attached or would even work with a spread of jam.  Feel free to play around with the glaze as I think this cake is a great canvas for many of the flavors of summer, like raspberries, strawberries, plums, peaches, etc.  The texture of the cake has a little bit of a chew to it, which I like.  It reminds me of a cross between cornbread and a light coffee cake.  It could be eaten for breakfast, brunch, or even as an afternoon tea snack as well as dessert.  Enjoy how you like, but most of all enjoy with family and friends!

Ingredients:

Dry Ingredients:

1/2 cup organic polenta

2 1/4 cups almond flour (Honeyville Brand)

2 tablespoons brown rice flour

1 tablespoon tapioca flour

1 tablespoon arrowroot flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Wet Ingredients:

1/2 cup ghee

1 cup maple crystals

1/2 teaspoon vanilla extract

3 eggs

zest of 2 lemons

3 tablespoons lemon juice (about 1 1/2 lemons)

For the coulis:

1 cup fresh blueberries

2 tablespoons maple syrup

Directions:

Grease a loaf pan or an 8 inch springform cake pan with ghee or coconut oil and preheat the oven to 325*F.

Whisk together the dry ingredients (polenta, almond flour, brown rice flour, tapioca flour, arrowroot flour, baking powder, baking soda, salt) and set aside.

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.

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.

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.

While the cake is cooling,  prepare the coulis topping:

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.

Strain the blueberry mixture through a fine seive or colander.

Spoon the remaining smooth mixture on top of the cake and serve.