Italian Citrus Sponges
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cakes
- ⅔ cup unsalted butter
- ¾ cup caster sugar
- 3 eggs
- ¾ cup Polenta
- 2 tsps gluten-free Baking powder
- 1 ½ cups Almond flour
- 1 tsp finely grated lemon zest
- ¼ cup lemon juice
- For the lemon syrup
- ⅔ cup caster sugar
- 1 tsp finely grated lemon zest
- ¼ cup lemon juice
- 2 Tbsps water
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 friand or muffin tins.
2.
Beat together the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
3.
Stir in the polenta, baking powder, ground almonds, lemon zest and lemon juice until combined.
4.
Spoon into the tins and smooth the tops. Bake for about 25 minutes, until a skewer inserted in the centre comes out clean. Cool in the tins for 5 minutes, then place on a wire rack.
5.
For the lemon syrup: Combine all the ingredients in a pan over a low heat. Cook, stirring, for 5 minutes until the sugar has dissolved.
6.
Increase the heat and bring to a boil. Boil, without stirring, for 2-3 minutes until slightly thickened. Remove from the heat.
7.
Spoon the syrup over cakes. and set aside to cool completely.
