Lemon, Rice, and Polenta Cake
(recipe, Rose Carrarini)
This is a gluten-free cake with a great texture; it remains moist for about five days. It’s best not to make a large cake from this recipe, as it tends to sink in the middle. Try using smaller tins, such as small loaf pans.
- 2¼ cups unsalted butter, softened, plus extra for greasing
- 2¼ cups caster (superfine) sugar
- Grated zest of 4 lemons
- Juice of 1 lemon
- 1 tsp. vanilla extract
- 6 eggs
- 5½ cups ground almonds
- 2 cups polenta
- ½ cup rice flour
- 2 tsp. baking powder
- ½ tsp. salt
- Icing (confectioners’) sugar, to decorate
- Preheat oven to 325 degrees. Butter eight small loaf pans and line bases with parchment paper.
- Beat butter and caster sugar till very light and creamy. Add lemon zest, juice, and vanilla extract. Add eggs, one by one, beating well after each addition.
- In a separate bowl, mix together ground almonds, polenta, rice flour, baking powder, and salt, and fold into the wet ingredients.
- Spoon mixture into prepared tins and bake for 35 to 40 minutes, or until a knife inserted in the center of one of the cakes comes out clean. Remove from the oven and cool the cakes in their tins before taking them out.
- Just before serving, sift some icing sugar over the cakes.