WebInstructions. Prep equipment: Preheat the oven to 325 degrees F. Place a round of parchment paper on the bottom of a 9-inch cake pan or springform pan. Lightly …
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In a bowl, add the lemon extract, juice and zest of 1 lemon, sweetener, eggs and oil then beat together well. Stir in the water and beat again until frothy, gently stir in the polenta and bicarbonate of soda then immediately place in the baking tin and bake for 20-25 minutes. Remove the cake from the oven and allow to cool for 20 minutes.
This flourless cake is made with cornmeal and almond flour. Topped with a sweet and tart lemon syrup and a dusting of icing sugar. By far the best polenta cake we have ever eaten.
Directions. Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer. Mix together the almond meal, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs,...
This Lemoniest Low Carb Cake is moist, tangy and super easy to make. In a large bowl cream together the butter and the erythritol until fluffy, about 1 minute. Add the remaining ingredients except the lemon juice and zest. Combine with a hand mixer until well incorporated for another minute. Scraping down sides of bowl when needed.