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Almond and Lemon Polenta Cake with Orange Mascarpone

Gluten-free almond and polenta cake topped with lemon glaze, served with orange mascarpone cream and caramelised satsumas.

BakingVegetarianGluten-FreeDessertCitrusAlmond
Estimated Nutrition
Calories
741.6
kcal / serving
5932.5 kcal total
Carbs
64.1g
per serving
512.4 g total
Fat
49.4g
per serving
395.1 g total
Protein
12.8g
per serving
102.4 g total
Cook Time
85
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
225
g
Caster Sugar
For the cake
5
g
Baking Powder
Gluten-free if necessary
1
g
Icing Sugar
For dusting
3
tbsp
Caster Sugar
For glaze
50
g
Icing Sugar
Sieved
75
g
Caster Sugar
For dusting and syrup
Dairy
225
g
Unsalted Butter
Room temperature
3
piece
Eggs
Free-range, beaten
250
g
Mascarpone
Fruits
3
piece
Lemons
Zest and juice only
2
piece
Lemons
Juice only, for glaze
2
piece
Oranges
Zest only, plus splash of juice
4
piece
Satsumas
Peeled and cut in half horizontally
GrainsCereals
115
g
Instant Polenta
Liquids
100
ml
Orange Juice
NutsSeeds
225
g
Ground Almonds

Method

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