Lemon Polenta Cake

"Lemon, polenta - or cornmeal - and almond cake, moist and crunchy. It’s also gluten free and while that’s incidental in my books, it could be a top asset in others’. It’s very lemony, which is always a good thing. It’s moist and not too sweet. And it’s wonderfully crunchy on the bite thanks to the polenta which in my view should mainly be used in cakes, not presented as a side gloop with your chicken Milanese."

Preparation Time15 min

Cooking Time1 hr 10 min