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Gluten-free Lemon, Polenta & Pistachio Cakes

Claudia Brick
  • minutes
  • Serves

INGREDIENTS

1/2

Lemon ((3 tablespoons)), juice of

2

Lemons, zest of

3

Eggs, large

2 tbsp

Lemon juice

150 g

Polenta, fine

1 tsp

Baking powder

220 g

Caster sugar

1 1/2 cups

Icing sugar

1 pinch

Salt

100 g

Almonds, ground

70 g

Pistachio, ground

1

Pistachios

220 g

Butter, unsalted

2 tbsp

Greek yogurt