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    Home > Recipes > Cakes

    May 7, 2015

    Lemon Almond Polenta Tea Cakes

    Jump to Recipe Print Recipe

    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.

    Lemon Almond Polenta Tea Cakes

    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!!

    Lemon Almond Polenta Tea Cakes

    You May Also Enjoy:

    • Lemon Pound Cake
    • Lemon Poppyseed Cupcakes
    • Lemon Panna Cotta
    • Lemon Poppyseed Donuts
    Lemon Almond Polenta Tea Cakes

    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!

    📖 Recipe

    Lemon Almond Polenta Tea Cakes
    Print Recipe

    Lemon Almond Polenta Tea Cakes

    These gluten-free Lemon Almond Polenta Tea Cakes are delightfully light, spongy mini cakes that are perfect for tea time or dessert!
    Cook Time25 minutes mins
    Total Time25 minutes mins
    Servings: 5 people
    Calories:
    Author: Natasha Minocha

    Ingredients

    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

    Lemon Glaze

    • 1/3 cup icing sugar
    • 1 Juice from 1 lemon

    Instructions

    • 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.
    « Gluten-Free Lemon Scones
    Cherry Frozen Yogurt »

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