Name: Gluten-Free Citrus Polenta Cake
Yield: 12 servings
Ingredients: For cake:; ¾ cups unsalted butter, softened; 4 Tbsp. coconut oil; 1 ¼ cups granulated sugar; 3 eggs; Zest and juice of 1 large orange and 1 lemon; 3 cups almond flour; ¼ cups cornstarch; 1 cups fine polenta*; 1 tsp. baking powder; For citrus sauce:; 1 lemon; 1 large orange; 1 large grapefruit; 1 ½ cups water; 4 Tbsp. honey

Home | Recipes | Gluten-Free Citrus Polenta Cake

Gluten-Free Citrus Polenta Cake

Recipe by Jazmine Ortiz, Savory Spice Test Kitchen Intern

All-Purpose Cooking

Healthy Cooking

Baking

This refreshing, gluten-free cake is like a burst of sunshine. It's not too sweet and it has an unexpected twist of lemon pepper as the seasoning.

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Serves 12 servings

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Ingredients

For cake: ¾ cups unsalted butter, softened 4 Tbsp. coconut oil 1 ¼ cups granulated sugar 3 eggs Zest and juice of 1 large orange and 1 lemon 3 cups almond flour ¼ cups cornstarch 1 cups fine polenta* 1 tsp. baking powder

1 Tbsp. Pyramid Peak Lemon Pepper

½ tsp. Ground Inner Cardamom Seeds

½ tsp. Ground Nutmeg OR ½ tsp. Whole Nutmeg, freshly grated

For citrus sauce: 1 lemon 1 large orange 1 large grapefruit 1 ½ cups water 4 Tbsp. honey

3 Madagascar Cloves

2 large pieces Broken Star Anise

¼ tsp. Pyramid Peak Lemon Pepper

Directions

Step 1 For cake: Preheat oven to 350 degrees. Butter all sides of a 9-inch springform pan and line the bottom with parchment paper. Beat butter, coconut oil and sugar in an electric mixer until fluffy.

Step 2 Add the following one at a time, making sure each ingredient is incorporated before moving to the next: eggs, zest and juice of orange and lemon, and almond flour.

Step 3 Combine the rest of the dry ingredients together in a separate bowl. Add one third of the dry ingredients to the wet and mix until completely incorporated; repeat with remaining two thirds until combined.

Step 4 Transfer batter to prepared pan, cover with foil and bake for 50 min. Remove foil, lower heat to 325 degrees and bake for another 35 min. or until a toothpick inserted in the center of the cake comes out clean. Cake should be firm but light in the middle with a darker color near the edge. Let cool completely before removing from pan.

Step 5 For citrus sauce: Zest lemon and orange into a medium saucepan. Segment lemon, orange and grapefruit and add to saucepan. Add remaining ingredients bring to a simmer over medium-low heat for 30 min., stirring occasionally. Citrus pieces should still be visible and water should reduce by a little more than half.

Recipe Notes

*We found the texture of quick-cooking polenta works best. If using course or traditional polenta, pulse 1/2 cup in a food processor for finer grind.