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!
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!!
Dig in and enjoy!
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