Lemon Cakes Recipe
160g unsalted butter, softened
3/4 cup caster sugar
3/4 cup polenta
2 teaspoons gluten-free baking powder
1 1/2 cups almond meal (ground almonds)
1 teaspoon finely grated lemon rind
1/4 cup lemon juice
Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift polenta and baking powder over butter mixture. Add almond meal, lemon rind and lemon juice. Stir to combine.
Spoon mixture into prepared holes. Smooth tops. Bake for 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack over a baking tray.
On photo: WL-992401 DISH 5.5″ X 3″ | 14 X 7.5 CM
WL-996128 CAKE STAND 10″ x 3.5″ | 25 x 9 CM
Recipe by: taste.com.au