Gluten-Free Rosemary Chestnut Polenta Cake

This is a really nice wintery and festive cake. If I do say so myself, I enjoy the balance of textures and savory flavors in this not-too-sweet dessert! This is also a great gluten-free option (just make sure your brand of baking powder is gluten-free).

2 sticks of softened butter, plus a little extra for greasing
1 cup of sugar
2 cups ground almonds
3/4 cup polenta
1 1/2 tsp. baking powder
pinch of fine sea salt
3 eggs
1 lemon's zest
1 tbs. lemon juice
1 tbs. vinilla extract
1 heaping tbs. minced fresh rosemary
1/4 cup chestnuts, finely chopped and coated with a sprinkle of sugar
powdered sugar for serving

  1. Grease a 8 by 8 inch springform pan with butter, set aside. Preheat an oven to 350. 
  2. In a mixer, beat the sugar and butter together until light and pale. 
  3. In a separate bowl mix together the ground almonds, polenta, baking powder and salt. Beat some of this mixture into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
  4. Next beat in the lemon zest, juice and vinilla. When this is fully incorporated add the rosemary and chestnuts to the mixture. 
  5. Poor the cake batter into the prepared pan and bake for about 35-40 minutes or until the edges of the cake start to pull away from the pan, the cake is a nice golden-brown color and an inserted  toothpick comes out cleanish. 
  6. Remove the cake from the oven. Let it cool in the pan for 10-15 minutes. Then remove it gently from the pan and place on a wired rack in order to cool it completely. Once it is cooled sprinkle some powdered sugar on top.
I served this with a rosemary-cardamom crème anglaise. You could also serve this with whipped cream or leave it as is!

Happy Eatings xxx