Italian lemon polenta flourless cake; gluten-free

Thinking of an Italian summer vibe then this flourless Italian lemon cake. This lemon cake recipe is gluten-free as it is made with ground almonds and polenta and calls for boiling the lemon first to soften it. In true southern Italian style, there's no butter in this recipe only olive oil which is added to the lemon and then blitzed to pureé, to create a jam-like and lovely deep citrus buzz. There's no baking powder or baking soda in this recipe the eggs do all the work. Ensure you whip the eggs and sugar well before adding all the other ingredients.
This cake is even better the following day therefore it is a perfect recipe to prepare ahead of time. It also freezers very well. Cut in slices and freeze. Defrost in the fridge before enjoying it. Serve with fresh berries and a little vanilla ice cream or cream.
Inspired by Jamie Oliver's Italian Amalfi Lemon and polenta cake; I've lowered the olive oil, changed the syrup and omitted the mascarpone cream cheese topping. #italiancake #lemon #glutenfree #lemoncake #amalfirecipe #italiandesserts #flourlesscake
Takes = 15 mins prep.
Bakes = 40 to 45 mins
Makes = 10-12 pieces
Tin = 20cm spring-form 8 inches
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Chapters
0:00 how to make Italian Lemon Cake gluten-free and no dairy
0:30 step 1 boil the whole lemon to soften, then cool, chop and remove all seeds
puree lemon and olive oil and set aside
add eggs and sugar and beat until pale for 3 minutes
1:15 prepare 20cm 8 inches round cake tin
2:00 add almonds and polenta and pureed lemon and olive oil and mix 2 x 20 secs burst and stop and scrape halfway
3:06 pour the mixture into the cake tin then bake for 40 to 45 mins 180, 160˚C fan, 360˚F, 320˚F fan
3:24 how to make the optional sugar syrup
4:51 how to check if the cake is cooked with spaghetti then poke a few more holes
5:25 add cooled sugar syrup to the warm cake.
6:00 rest and completely cool, then place in the fridge. Serve the following day.
6:22 taste test and outro
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Recipe link - suemareep.com/italian-lemon-c...
Only 6 Ingredients
* One lemon
* Extra Virgin Olive oil - 200ml, 6.8 fl oz (3/4 cup)
* Large eggs - 4
* Caster Sugar - 250g, 8.8 oz (1 cup)
* Ground almonds - 250g, 8.8 oz (1 + 1/4 cup)
* Fine Polenta - 100g, 3.5 oz (1/2 cup)
Sugar Syrup (optional)
Icing/powdered sugar - 75g (1/2 cup)
Lemon juice from one whole lemon
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[@sharyn208]

That sure looks moist & delicious. Your new kitchen looks great.

[@SueMareeP]

Yes it’s a very moist cake. Thank you, yes loving my new kitchen 😊

[@margaretk7580]

Made this today and my husband loved it. We are not gluten free - great taste. This recipe must be made again!! Thanks Susan.

[@SueMareeP]

+Margaret K thank you for your message. That’s excellent that your husband liked this cake. 😊

[@bettyvorley1130]

I've made this using an orange too. Super tasty.

[@SueMareeP]

+Betty Vorley thanks. That’s a good tip.

[@TheGlutenFreeLab]

Koool stuff 🙂

[@SueMareeP]

Thanks 😊

[@missglitteryone3115]

Wonderful cake. Thank you for your very clear instructions.

[@SueMareeP]

My pleasure 😊thank you for your lovely comment. ❤️

[@SayItAgainPinky]

Great recipe! Very similar to the Amalfi lemon cake we had in Marina di Praiano. The lemon syrup is highly recommended, as that gives it the moist, custard element. One recommendation: let the cake cook completely before loosening it from around the edge of the pan and flipping it onto the serving dish. Otherwise, you run a high risk of the cake falling apart (been there, done that! 😢).

[@SayItAgainPinky]

Make that COOL completely (as well as cook completely)! 😂

[@SueMareeP]

Thanks for your lovely message and fantastic tips too.

[@SueMareeP]

+Alison Swain ha, thanks 😊

[@moniquem783]

I’m so glad you did this one! I love Jamie but I really struggle with Gennaro. I’m not sure what it is. He must remind me of someone who scared me when I was a kid or something. There were a lot of old Italian men whenever my grandparents had a function so I don’t know which one he reminds me of, but I just feel creeped out if I watch him much. I did watch the video for this cake because I really wanted to see how to do it, but haven’t yet been able to go back to it again to watch it as I make it. And now I don’t have to! Thank you! I have used up my lemons on other things now but I’ve got oranges so I think I’ll try that. I also have lots of rhubarb so might do a rhubarb compote with it. Yum. Might need to order some cream too…

[@SueMareeP]

@monique m, I’m glad you liked it. It’s hard to know whether redoing someone else’s recipe is the right way to go. I hear what you’re saying if certain voices or vibes aren’t right for me I can’t watch them either. Another viewer used an orange and it does work well too. Hope you enjoy it. 👋🏻👍🏻

[@moniquem783]

@@SueMareeP I think as long as you say it’s theirs if it’s fairly recent then there’s nothing wrong with redoing someone else’s recipe. It might even lead to them getting more views if your viewers decide to go check them out too. I’m going to try it with an orange, but I decided to wait until I get some cream. I’ll do an online shop in the next few days. Right now I have an apple and rhubarb crumble in the oven (I had 2 bunches of rhubarb!) and am about to make some custard to go with that. Our early spring weather has gone back to cold and windy so a hot crumble and custard will be perfect!

[@SueMareeP]

Enjoy your crumble!!

[@moniquem783]

@@SueMareeP it’s fabulous!