Lemon Polenta Cake (Gluten Free and Vegan)

Before you begin

Heat the oven to 350 degrees Fahrenheit.

Ingredients

• 1/2 cup butter-flavored Crisco

• 1/3 + 1/4 cup extra virgin olive oil

• 200 grams of granulated sugar

• 1/4 cup aquafaba

• 1 Ener-G egg (1.5 tsp + 2 tbs water)

• 1 tsp almond extract

• 350 grams fine polenta

• 50 grams almond flour

• 2 tsp baking powder

• Couple dashes of salt

• Zest of five lemons

• 2 tbs lemon juice

Lemon Syrup

• Remaining juice of 5 lemons (ie 1 cup)

• Equal parts water (ie 1 cup)

Preparation

1. Cream Crisco, oil, and sugar until whipped and light. About 5 minutes or so.

2. Reduce juice of standard 14 oz can of chickpeas. To do this, heat juice in pan over medium-high until it has thickened and been reduced to about 1/4 cup. Pour into container and place in freezer to quickly cool. Once cooled, whip the Ener-G egg into the aquafaba.

3. In a medium bowl, mix polenta, almond flour, baking powder, salt, and zest.

4. Pour half of dry ingredients into the creamed sugar and mix to incorporate. Pour half of the aquafaba mixture in and mix to incorporate. Repeat with remaining ingredients, adding the lemon juice.

5. Spoon into 6 large, greased muffin tins.

6. Bake for 22-25 minutes at 350 degrees Fahrenheit.

7. In the meantime, boil the lemon juice and sugar over medium high heat until it has reached 212 degrees Fahrenheit or until it has begun to thicken. Stir frequently.

8. While the cakes are warm, gently press the cake-tops flat.

9. Cool the cakes completely and then remove them from the tins by flipping the pan upside down and then giving a forceful pat to each muffin tin. Top with fruit, almonds, and drizzle with syrup.

Annalise