Lemon, almond & polenta cake
Good Food, Good Company is our series of easy, delicious recipes from some of our favourite cooks. Food to cook, eat and share in good company. Kylee Newton - preserver, cook, writer and educator shares her recipe for lemon, almond polenta cake. “I’ve been making this cake for over 10 years, and it never fails to ‘wow’ at a dinner party. It may not be dressed to impress, with sugary icing toppings, but it makes up for such superficial thrills with its flavour and texture. It’s one for those who crave a different ending to a meal, not sickly-sweet. It’s gluten-free, and refined sugar free, so it ticks a lot of boxes.”
Ingredients
- Ingredients: 240g unsalted butter, soft, extra for greasing 220g raw sugar or coconut sugar 1 tsp baking powder 240g almond meal 3 free-range eggs, 8’s 1 tsp vanilla extract 2 lemons, finely zested 1 lemon, juiced 140g fine polenta 1 pinch flaky sea salt To Serve extra virgin olive oil, optional sour cream, crème fraiche, whipped cream
- Ingredients: 240g unsalted butter, soft, extra for greasing 220g raw sugar or coconut sugar 1 tsp baking powder 240g almond meal 3 free-range eggs, 8’s 1 tsp vanilla extract 2 lemons, finely zested 1 lemon, juiced 140g fine polenta 1 pinch flaky sea salt To Serve extra virgin olive oil, optional sour cream, crème fraiche, whipped cream
Cook it from the original
This recipe comes from goodfor.co.nz. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodfor.co.nz