Lemon Almond Polenta Tea Cakes

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It was a hot crazy baking day ….cakes, breads, cookies, bars; all for clients.  Chaufferring around town for errands, work and kids.  And how do I decide to end it?  With some baking of course!  Really, sometimes there’s nothing like winding down the day with a spot of baking or cooking for your family.  Its relaxing and invigorating at the same time!  Plus you get to eat cake and that’s reason enough. 🙂

Dainty little tea cakes have been on my mind. Maybe the birth of a certain little princess had something to do with it! Or maybe the inspiration came from these super cute mini bundt pans or a lonely pomegranate about to die a natural death.  Oh well, in any case we are a happy lot right now, munching away on these beauties!

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Almond meal gives the cakes a mild nutty flavor and keeps them nicely moist.  Its really easy to make at home, just grind up some almonds in your grinder/ food processor until finely powdered.  Polenta ( also known as cornmeal) is a fantastic addition to the baked goodies for giving them  texture and crunch.  Both of these flours are gluten free, making these cakes really light, refreshing with a tender crumb.  Lemon just makes them zingy and bright.  And those glistening ruby red pomegranate seeds are the crowning glory of these babies!!

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THE RECIPE: 

Polenta – 3/4 cup (125 gms)

Almond meal – 3/4 cup (115 gms)

Baking Powder – 1 1/4 tsp

Salt- 1/4 tsp

Coconut oil – 1/2 cup (120ml)

Eggs – 3

Sugar – 1/2 cup (110 gms)

Vanilla extract – 1 tsp

Lemons – 4 zested and juiced

Lemon Glaze :

Icing sugar – 1/3 cup

Lemon juice from 1 lemon

How to

Grease and flour a 7″ pan or  mini bundt / loaf pans. Pre heat oven to 180 C.

Combine polenta, almond meal, baking powder, lemon zest and salt in a small bowl.  Beat the eggs and sugar together in a large bowl till double in volume. Slowly pour in the oil and vanilla. Mix well.  Whisk in  the dry ingredients until evenly combined and then  add in the lemon juice.

Pour into the prepared pans and bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean.

Let these cool for a few minutes in the cake pan. Turn out on a cooling rack and let cool completely.

Meanwhile, make the glaze by combining icing sugar and lemon juice.  We are looking at a thick pouring consistency. Spoon it over the cakes.

Top with some more lemon zest and pomegranate seeds or even some slivered pistachios.

Dig in and enjoy!

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