When I went to the Fumbally in January, I ate their lemon polenta cake twice. It was so very delicious. When I got back to Paris in May, with an intense desire to cook (mostly sweet stuff) I thought back to that delicious cake and wondered if I could recreate it.
So looking up a lot of similar recipes online, I tried my hand at it. And even my dad – who isn't big into sweets – loved it! I didn't make a cake though. Instead I made little muffins, as you can see in the pictures. They really came out great. I recommend trying them because they aren't too sweet or too plain. The flavors are somehow subtle and intense at the same time. And it was very easy to make!
210 kcal per muffin
65g ground almonds
1/2 tsp baking powder
1 tbsp lemon juice + zest
20g poppy seeds
2 tbsp plain yogurt
2 tbsp Cointreau
(+ milk if too thick)
First let me tell you that I replaced 30g of sugar for 30g of dates. I didn't notice the difference and I like using dates. But if you don't want to do that, stick with the 60g of sugar. I didn't try agave, but that could probably be a good alternative... However, it's liquid, so I'm not sure about the measurements?
Preheat the oven to 180˚C.
Beat the butter and the sugar. Mix together the almonds, polenta, baking powder and beat it into the butter mixture, adding the egg too. After mixing it all together, add the lemon juice and zest, the yogurt, poppy seeds and Cointreau. Bake the muffins in the oven for about 25 minutes. It may take longer. A pick should come out clean. Leave out to cool.
These are delicious with a bit of homemade whipped cream or some plain yogurt with lemon zest.