Ingredients
160g unsalted butter, softened
3/4 cup caster sugar
3 eggs
3/4 cup polenta
2 teaspoons gluten-free baking powder
1 1/2 cups almond meal (ground almonds)
1 teaspoon finely grated lemon rind
1/4 cup lemon juice

Method
Step 1
Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
Step 2
Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift polenta and baking powder over butter mixture. Add almond meal, lemon rind and lemon juice. Stir to combine.
Step 3
Spoon mixture into prepared holes. Smooth tops. Bake for 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack over a baking tray.
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On photo: WL-992401 DISH 5.5″ X 3″ | 14 X 7.5 CM
WL-996128 CAKE STAND 10″ x 3.5″ | 25 x 9 CM
Photo by:andychef
Recipe by: taste.com.au