Ingredients
- 350 ml almond milk
- 1 fresh ground lemon zest
- 75 gr polenta flour
- 50 gr amaranth flour
- 100 gr granulated sugar of your choice
- 1 egg
- 15 gr grassfed butter or ghee
- pinch of salt
- 1 tsp bourbon vanilla
- 1 little glass limoncello
Servings: slices
Instructions
- Add the almond milk in a pot together with the lemon zest and the vanilla. Bring it to a boil and take the milk away from the fire. Add the amaranth and polenta flour and stir continuously in order to make a smooth and without lumps. Add the ghee or butter and stir again. Set aside and let it cool for a while.
- Preheat the oven onto 160°C/325°F.
- Meanwhile add the sugar and the egg in a bowl and with a hand mixer mix until it becomes a fluffy cream. Add the rest of the ingredients and stir well.
- In the egg-sugar-mixture add the polenta mix and mix with the hand mixer until you get a smooth, homogeneous cake batter.
- Grease a cake pan of 7'', transfer the batter into it and move it into the oven. Bake for 50 minutes, then put the temperature to 180°V/350°F for the remaining 10 minutes. The top of the cake should be lightly golden-brown.
- Take the cake out of the oven and let it cool out.
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