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Lemon polenta syrup cakes
Lemon polenta syrup cakes
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Lemon syrup keeps cakes moist and delicious.
Ingredients:
  • 160g unsalted butter, softened
  • 161.25 gm caster sugar
  • 3 eggs
  • 112.50 gm polenta
  • 8.00 gm gluten-free baking powder
  • 150.00 gm almond meal (ground almonds)
  • 2.00 tsp finely grated lemon rind
  • 131.26 gm lemon juice
  • 141.90 gm caster sugar
Instructions:
  • Preheat the oven to 180C/160C fan-forced and generously grease a 12-hole muffin pan that can hold 1/3 cup in each hole.
  • Cream together butter and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time. Blend in polenta and baking powder. Mix in almond meal, lemon zest, and lemon juice until well combined.
  • Fill the greased molds with the mixture and level the tops. Bake for 25 minutes or until a toothpick inserted in the center of a cake comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack placed over a baking tray.
  • Prepare the lemon syrup by mixing sugar, lemon rind, lemon juice, and 2 tablespoons of cold water in a saucepan over low heat. Stir and cook for 5 minutes until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Let it boil without stirring for 2 to 3 minutes until it slightly thickens. Remove from heat and drizzle the syrup over the cakes. Allow them to cool completely before serving.

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