Lemon Polenta (Cornmeal) Cake Recipe

Name: Lemon Polenta (Cornmeal) Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 115 g chopped dried dates; 90 ml water; 115 g butter or 115 g margarine; 2 medium eggs or 2 medium egg substitute; 85 g ground almonds; 55 g polenta (cornmeal); 55 g gluten-free flour or 55 g rice flour; 1 teaspoon baking powder; 2 teaspoons grated lemon rind; 2 tablespoons lemon juice

Servings: persons

115 g chopped dried dates
90 ml water
115 g butter or 115 g margarine
2 medium eggs or 2 medium egg substitute
85 g ground almonds
55 g polenta (cornmeal)
55 g gluten-free flour or 55 g rice flour
1 teaspoon baking powder
2 teaspoons grated lemon rind
2 tablespoons lemon juice

1
Grease and line a small cake tin or loaf pan and set the oven to 180C or 350F.
2
Place the dates and water in a pan and simmer over a low heat until they are soft and most of the water has been absorbed.
3
Allow them to cool a little.
4
Process the dates and butter or margarine until creamy.
5
Add the eggs, ground almonds, polenta, flour, baking powder, lemon rind and lemon juice.
6
Process until well combined.
7
The mixture should have a soft dropping consistency, so add a little extra water if needed.
8
Place the mixture in the baking tin and bake for approximately 45 minutes or until golden brown and firm to the touch.
9
Allow the cake to cool in the tin for 5 minutes then turn out onto a wire rack and remove the lining paper.
10
Once cold, store in an airtight container and eat within three days or freeze.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 115 g chopped dried dates, 90 ml water, 115 g butter or 115 g margarine, 2 medium eggs or 2 medium egg substitute, and more.

Yes, Lemon Polenta (Cornmeal) Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Polenta (Cornmeal) Cake

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