Adding almond extract and toasted almonds gave it that boost it needed. Step One: Mix together the batter in a medium bowl. I just mix all the ingredients together at once in …
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Add the Dry Ingredients to a new bowl – add the polenta, almond meal, baking powder ground cinnamon, granulated sweetener and orange zest and mix to combine. Once these are combined, add to the wet ingredients and gently mix it all together.
Instructions Pre-heat the oven to 325 degrees. Beat the butter, half of the honey, lemon zest, and vanilla extract in the bowl of a standing mixer attached with the paddle attachment. Add in the egg yolks and continue to mix until combined or a minute or so. Add in the almond flour, polenta, and ricotta cheese and mix until combined.
This almond polenta lemon courgette cake is naked. Naked as in none of the Lemon drizzle syrup that usually accompanies almond polenta cakes. The courgettes and the lemon juice are more than enough. I prefer it plain. It really works.
Polenta is often used in baking and cooking and works really well when paired with almond meal or almond flour to make delicious gluten free cakes and baked goods. As this recipe contains no added sugar, it’s a healthy polenta cake you can enjoy anytime.