My version is adapted from Kitchen Vignette's version, which she adapted from Nigella Lawson. The only thing I'll change is that next time I think I'll give the polenta a whiz in the Vita-mix to break down some of the bigger pieces. They were still a bit crunchy. Clay liked it that way, but I'd like it to be a bit more tender. It's gluten free, just polenta and almond flour. Clay is off gluten, but the kids and I still eat it, though I try not to have it around when I can help it. I also used unrefined sugar (just coconut sugar and honey) so I felt pretty good after eating it. The flowers and kumquats are optional, but don't you love the happy colors? Here's a picture of Kitchen Vignette's very pretty version (she apparently had more self control than us, and took pictures first), which inspired the kuquats and flowers on ours:
And here's the recipe as I made it:
3/4 cup polenta cornmeal (try not to get the kind with huge chunks, or grind it up a bit finer, not to flour though)
2 cups ground blanched almonds
1 cup unsalted butter
3/4 cup coconut sugar
1.5 tsp baking powder
Zest of 2 lemons
1/2 cup honey
Juice of 2 lemons
Preheat your oven to 350 and prepare a 9" springform pan, or similar, with parchment paper on the bottom, and greased sides.
Beat together the butter, sugar, and lemon zest. In a separate bowl, combine the ground almonds, polenta, and baking powder. Add about a third of this dry mixture to the creamed butter, then mix in an egg. Do this with another third, add an egg, then the last third and add the last egg. The batter will be quite thick, not pourable. Use a rubber spatula to scrape it into the pan and smooth it out.
Bake at 350F for about 40-45 minutes. A knife or chopstick should come out smooth. Cool the cake right in the pan. Loosen the edges with a knife before opening the springform.
For the syrup, simmer the honey and lemon juice together until hot, but not boiling. Put your cake into whatever serving dish you're going to use, then poke little holes all over the top of the cake with a chopstick or toothpick and pour the syrup slowly and evenly over the top. Let the cake soak up the syrup for at least fifteen minutes. While the cake is soaking you can sprinkle handfuls of kumquats and pretty flowers, or whatever else you think looks lovely. Now slice up some big, fat wedges of cake and enjoy!