These gluten-free Lemon Almond Polenta Tea Cakes are delightfully light, spongy mini cakes that are perfect for tea time or dessert!
Cook Time25 minutesmins
Total Time25 minutesmins
Servings: 5people
Calories:
Author: Natasha Minocha
Ingredients
Cakes
125gmsPolenta
115gms Almond meal
1 1/4tspbaking powder
1/4tsp salt
1/2cup Coconut oil
3eggs
110gmssugar
1tsp vanilla extract
4Lemons, zested and juiced
Lemon Glaze
1/3cup icing sugar
1Juice 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.