Limoncello Cake
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • ¾ cup + 2 Tablespoons (200 g) butter, unsalted, at room temperature
  • ¾ cup + 2 Tablespoons (180 g) sugar
  • 1 organic lemon, use grated zest
  • 3 large organic eggs
  • 1 teaspoon good vanilla extract
  • ¾ cup + ½ Tablespoon Polenta, fine
  • 7.05 ounces (200 g) almonds, roasted and ground
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 Tablespoons (30 ml) Limoncello
Instructions
  1. Preheat your oven to Convection 350 F (180 C). Grease a 10 inch spring form pan.
  2. In a bowl mix Polenta, ground almonds, salt and baking powder. Set aside.
  3. In a stand-mixer cream butter and sugar for about four minutes on medium high speed.
  4. Add one egg at a time and mix well.
  5. With the mixer on slow add the vanilla extract and lemon zest. Don't forget to scrape your bowl.
  6. Add the Polenta mixture alternating with the Limoncello to the stand-mixer bowl. Keep it on low speed. Begin and end the mixing with the dry ingredients.
  7. Pour the batter into the prepared baking pan and bake for 25 to 30 minutes.
  8. Let cool and sprinkle with some confectioners sugar before serving. Enjoy!
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/01/22/limoncello-cake-gluten-free/