It was a hot crazy baking day ….cakes, breads, cookies, bars; all for clients.  Chauffeuring around town for errands, work, and kids.  And how do I decide to end it?  With some baking of course!  Really, sometimes there’s nothing like winding down the day with a spot of baking or cooking for your family. It’s relaxing and invigorating at the same time!  Plus you get to unwind with treats like these Lemon Almond Polenta Tea Cakes and that’s reason enough. 

Dainty little tea cakes have been on my mind. Maybe the birth of a certain little princess had something to do with it! Or maybe the inspiration came from these super cute mini bundt pans or a lonely pomegranate about to die a natural death.  Oh well, in any case, we are a happy lot right now, munching away on these beauties!

Lemon Almond Polenta Tea Cakes

Almond meal gives the cakes a mild nutty flavor and keeps them nicely moist.  Its really easy to make at home, just grind up some almonds in your grinder/ food processor until finely powdered.  Polenta ( also known as cornmeal) is a fantastic addition to the baked goodies for giving them texture and crunch.  Both of these flours are gluten-free, making these cakes really light, refreshing with a tender crumb.  Lemon just makes them zingy and bright.  And those glistening ruby red pomegranate seeds are the crowning glory of these babies!!

Lemon Almond Polenta Tea Cakes

Dig in and enjoy!

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Lemon Almond Polenta Tea Cakes

Lemon Almond Polenta Tea Cakes

Cook Time25 mins
Total Time25 mins
Servings: 5 people
Author: Natasha Minocha

Ingredients

Cakes

  • 125 gms Polenta
  • 115 gms Almond meal
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup Coconut oil
  • 3 eggs
  • 110 gms sugar
  • 1 tsp vanilla extract
  • 4 Lemons, zested and juiced

Lemon Glaze

  • 1/3 cup icing sugar
  • 1 Juice from 1 lemon

Instructions

  • Grease and flour a 7″ pan or mini bundt / loaf pans. Pre heat oven to 180 C.
  • Combine polenta, almond meal, baking powder, lemon zest and salt in a small bowl. Beat the eggs and sugar together in a large bowl till double in volume. Slowly pour in the oil and vanilla. Mix well. Whisk in the dry ingredients until evenly combined and then add in the lemon juice.
  • Pour into the prepared pans and bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean.
  • Let these cool for a few minutes in the cake pan. Turn out on a cooling rack and let cool completely.
  • Meanwhile, make the glaze by combining icing sugar and lemon juice. We are looking at a thick pouring consistency. Spoon it over the cakes.
  • Top with some more lemon zest and pomegranate seeds or even some slivered pistachios.