This recipe for a Polenta Almond Lemon Cake with Red Currants Pavlova crown is based on the Austrian Ribisel (red currants) Baiser Sheet Cake.
My Polenta Almond cake is gluten-free and oh so very delicious!
We have in Austria a special red currant baiser sheet cake which is a speciality for the end of summer season and for our country. And it’s one of my favorite cakes. The harvest of red currants always announces that fall is not far away and autumn in Austria is always gorgeous! The changing colors of the trees and the beautiful landscape of my homecountry is something truly magical combined!
How to make this delicious cake
First – We start with the polenta almond lemon cake – gluten-free by the way:)
Preheat the oven to 160°C and prepare a 15cm cake pan.
Beat the butter and the sugar together using an electric mixer until pale and light. Stir in the ground almonds and vanilla. Then beat in the eggs, one at the time. Fold in the lemon zest and juice, the polenta, salt and baking powder.
Beat the butter and the sugar 
meanwhile prepare the lemon zest and the juice 
add the ground almonds 
add the eggs, one at the time 
Fold in lemon zest.. 
..and juice 
Add the polenta 
stir 
add the baking powder and salt
Spoon into prepared pan. Bake for 45-50 minutes or until cake is set and not wobbly. It should be deep brown on top. Cool in the pan. Don’t be afraid to over bake it, it is very moist even though the top has a deep brown color!
Brush some red currant jam mixed with some water on top of the cake.
Next – the red currants pavlova crown
The pavlova crown is based on Ninas recipe, which you can find here.
Take a baking parchment and put the 15cm baking form on top and retrace it with a pencil. turn the paper and put it on the baking sheet. The circle should be visible. Preheat oven to 150°C.
Beat the egg whites in a bowl of an electric mixer until soft peaks form. Gradually add the sugar and beat very well until the mixture is glossy. Sift the corn starch over the egg white mixture and add the vinegar. I’ve used apple vinegar. Fold in the red currants carefully.
Divide the egg whites and beat until soft peaks form 
add the sugar 
it should be glossy 
sift the corn starch in 
and add the vinegar 
Fold in the red currants.
Put the meringue int the middle of the drawn circle and spread everything evenly in a circle but leave about 2 cm free on all sides. Place in the oven and reduce to 120°Celsius and bake for about 1 hour.
After one hour turn the oven off and let the Pavlova cool in the oven.
Very important under any circumstances don’t open the oven during baking and cooling while baking the pavlova crown!!
Carefully put the pavlova crown on top of the cake and decorate it with some more fresh red currants to your liking.
Love, Antonia
Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.
Polenta Almond Lemon Cake with Red Currants Pavlova Crown
Course: cake, DessertCuisine: French, Italian8
25
minutes45
minutes513
kcalThis Almond Pollenta Cake with Currant Pavlova crown is based on the Austrian Ribisel (red currants) Baiser Cake. It is gluten-free and very delicious!
Keep the screen of your device on
Ingredients
- Cake
2/3 cup 2/3 granulated sugar
1 cup 1 butter
1 cup 1 ground almonds
1 tsp 1 vanille
3 3 eggs
1 cup 1 polenta
2 2 lemon zests
1 1 lemon juice
1 tsp 1 baking powder
1/4 tsp 1/4 salt
- Red Currant Pavlova Crown
2 2 egg white
1/2 cup 1/2 granulated sugar
1 tbsp 1 corn starch
1 tsp 1 white vinegar apple vinegar
1 cup 1 red currants
Directions
- Cake
- Preheat oven to 160°C. Butter and line a 15cm round cake pan with parchment paper
- Beat the butter and the sugar together using an electric mixer until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at the time. Fold in the lemon zest and juice, the polenta and baking powder.
- Sponn into prepared pan. Bake for 45-50 minutes or until cake is set and not wobbly. It should be deep brown on top. Cool in the pan
- Pavlova Crown
- Take a baking parchment and put the 15cm baking form on top and retrace it with a pencil. turn the paper and put it on the baking sheet. The circle should be visible.
- Preheat the oven to 150°Celsius
- beat the egg whites in a bowl of an electric mixer until soft peaks form. Gradually add the sugar and beat very well until the mixture is glossy. Sift the corn starch over the egg white mixture and add the vinegar. Fold in the red currants carefully
- Put the meringue int the middle of the drawn circle and spread everything evenly in a circle but leave about 2 cm free on all sides. Place in the oven and reduce to 120°Celsius and bake for about 1 hour.
- After one hour turn the oven off and let the Pavlova cool in the oven. Very important under any circumstances don’t open the oven during baking and cooling!!
Nutrition Facts
- Calories: 513kcal
- Carbohydrates: 52g
- Protein: 8g
- Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 122mg
- Sodium: 313mg
- Potassium: 171mg
- Fiber: 3g
- Sugar: 31g
- Vitamin A: 841IU
- Vitamin C: 9mg
- Calcium: 79mg
- Iron: 1mg
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Polenta Almond Lemon Cake with Red Currants Pavlova Crown 
Polenta Almond Lemon Cake with Red Currants Pavlova Crown 
Polenta Almond Lemon Cake with Red Currants Pavlova Crown
