This light, lemon-flavored little muffin will show you can enjoy food with a gluten-free diet. Serve this strawberry or blueberry muffin for tea or dessert.
It is necessary
- - 175 g butter;
- - 175 g icing sugar;
- - 2 large eggs;
- - 150 g of ground almonds;
- - 85 g polenta;
- - 0.5 tsp baking powder;
- - zest of 2 large lemons;
- - 2 tbsp. lemon juice.
- Lemon syrup:
- - 85 g icing sugar;
- - zest and juice of 1 lemon;
- - icing sugar, fresh berries for decoration.
Instructions
Step 1
Heat the oven to 180 degrees. Cover the removable bottom of the mold with a diameter of 17 cm with parchment paper, and lightly grease the walls with oil.
Step 2
Mash the butter and sugar until light, fluffy. Beat in the eggs one at a time. Gently add almonds, polenta, baking powder, lemon zest, juice and mix thoroughly.
Step 3
Put the mixture in the prepared cake pan and bake for 45-50 minutes until tender (after piercing the cake in the center, the knife blade should remain clean).
Step 4
To prepare the syrup, put sugar, lemon zest in a small saucepan, pour in lemon juice, 2 tablespoons. water and heat until sugar dissolves. Simmer over low heat for 5 minutes, then remove from heat.
Step 5
Remove the cake from the pan and transfer to a serving platter. Use a cocktail straw or splinter to pierce the baked goods in several places and sprinkle with syrup. Sprinkle with icing sugar (icing) before serving.
