Lemon Polenta Cake Tasty Recipes

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Lemon Polenta Cake

"A syrupy lemon thrill that is my preferred! This cake recipe makes use of ground almonds as opposed to flour."

Ingredients :

2 2/3 cups turbinado sugar
1 pound butter, room temperature
6 eggs, room temperature
five cups almond meal
1 1/3 cups great cornmeal
1 teaspoon baking powder
half of teaspoon salt
6 lemons, juiced and zested
3/4 cup superfine sugar

Instructions :

Prep : 25M	Cook : 12M	Ready in : 2H

Preheat an oven to 300 stages F (150 ranges C). Line the bottom of a 10-inch cake pan with parchment paper.
Beat the sugar and butter with an electric powered mixer until mild and fluffy. The mixture ought to be extraordinarily lighter in coloration. Add the room-temperature eggs one after the other, allowing each egg to mixture into the butter combination earlier than adding the following.
In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until blended.
Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the middle comes out easy, ninety to 120 mins.
While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-excessive warmth and boil till the sugar has dissolved and the liquid is reduced by 1/2. Remove from heat.
Remove the cake from the oven and use a skewer or toothpick to prick holes inside the cake. Pour the lemon syrup over the floor. Allow the cake to chill in the pan completely before serving.

Notes :

If you can not locate almond meal, grind uncooked almonds in a meals processor. One pound of almonds will yield approximately five cups of almond meal.
Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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