These gluten-free Lemon Almond Polenta Tea Cakes are delightfully light, spongy mini cakes that are perfect for tea time or dessert!
If you're looking for a foolproof gluten-free polenta cake, I have you covered! These dainty little tea cakes are the perfect quick bake, ready in just 25 minutes. Lightly flavored with lemon and topped with a delectable glaze, these mini cakes make for the best coffee companion, after-school snack, or light dessert.
Why Use Almond Meal?
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 in Tea Cakes
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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Half the joy of baking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these easy madeleine recipes as much as we do!
Lemon Almond Polenta Tea Cakes
- 125 gms Polenta
- 115 gms Almond meal
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup Coconut oil
- 3 eggs
- 110 gms sugar
- 1 tsp vanilla extract
- 4 Lemons, zested and juiced
- 1/3 cup icing sugar
- 1 Juice from 1 lemon
- 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.
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