Paleo Thermomix Lemon Polenta Cake
I am gluten free, dairy free, refined sugar free and I am often look for recipes that are desirable to make then I have to convert everything so it turns our half decent to eat and share. This amazing Paleo thermomix cake is so delicious. You can use almonds if you choose to, though pepitas makes it more economical, light and lunch box friendly. Make it round, square or rectangular like here.
Honestly nutritional value, taste, texture and yumminess is so important to all of my senses that if it doesn’t have those 4 things I don’t know if it is worth eating. You can make it dairy free and vegan with coconut oil as well.
I was given 2 bags of fresh lemons and I love making things with produce that is in season especially with the things we grow or someone else has grown. Remember that when a recipe only uses the zest, keep the lemon in a container in the fridge for another recipe or juice it and freeze in ice cubes to use later. Conversely you can zest a lemon and freeze for later use as well.
Since acquiring my thermomix, making cakes has become so easy. I am really over creaming butter and sugar however in the thermomix it takes about 1 minute to bring all the ingredients together and then into the oven. To me time is so important, it allows me to get more done in the day and the washing is incredibly easy. My customers are often raving to me as well.
So if you are looking for a delicious cake this Paleo Thermomix Lemon Polenta Cake is a winner. It does have an oilier texture and I did try to reduce the sugar further though it lost it’s zing and went crumby. Was too messy to eat. I was requested by my family to make the original one which lasted a day or 2. Keep the recipe as is and you will love it.
- 200g pepitas or pumpkin seeds
- 200g soft unsalted butter, plus some for greasing or coconut oil
- 90g rapadura sugar
- 100g fine polenta (corn meal)
- 1 1⁄2 teaspoons baking powder (gluten-free if required)
- 3 eggs
- zest 2 lemons (save the juice for the syrup, below)
- FOR THE SYRUP (Optional)
- 60g lemon juice
- 3-4 drops Young Living lemon oil
- 100g rapadura sugar
- Line the base of a 23cm springform cake tin with baking paper and grease the sides lightly with butter or coconut oil.
- Preheat the oven to 180 degrees C /170degrees C fan forced
- Add the almonds and half the polenta to the TM bowl and mill for 10 seconds/speed 7. Add the remaining polenta and baking powder to TM bowl and mix for 5 seconds on speed 5. Set aside.
- Add sugar to the TM bowl. Grate the lemon rind into the TM bowl with a microplane and mill for 7 seconds/ speed 9
- Set aside with the almond meal.
- Add the butter or coconut oil and eggs and and blend for 10 seconds/speed 7.
- Add the dry ingredients and blend on 20 seconds/speed 4
- Pour the mixture into your prepared tin and bake in the oven for about 25 minutes. Check to see if cooked and add extra 5 minutes depending on the strength of your oven.
- The cake will be ready when your skewer comes out clean when tested. It may appear quite soft and look uncooked.
- The edges of the cake will have begun to shrink away from the sides of the tin.
- Carefully remove the cake from the oven and transfer to a wire cooling rack, but leave it in it’s tin.
- Mill the sugar to icing sugar for 10 seconds on speed 9. Add the lemon juice to the TM bowl and cook for 3 minutes at 80C on speed soft.
- Prick the top of a cake all over with a cake tester. Pour the warm syrup over the cake. Then leave it to cool before taking it out of the tin.