Lemon Polenta Cake
A sort of Anglo-Italian amalgam; rich and sharp at the same time. Lemon curd in cake form.
Equipment
- 1 23cm springform cake tin
Ingredients
Cake
- 200 g soft unsalted butter plus some for greasing
- 200 g caster sugar
- 200 g ground almonds
- 100 g fine polenta or cornmeal
- 1 ½ tsp baking powder gluten free if required
- 3 eggs; large
- 2 lemons (zest) save juice for syrup
Syrup
- 2 lemons (juice)
- 125 g icing sugar
Instructions
- Line the base of a 23cm springform cake tin with baking parchment and grease sides lightly with butter.
- Preheat oven to 180°C/gas mark 4/ 350°F.
- By hand in a bowl with a wooden spoon, or using a mixer, beat butter and sugar till pale and whipped.200 g soft unsalted butter, 200 g caster sugar
- Mix together almonds, polenta and baking powder. Beat some of this into butter-sugar mixture, followed by 1 egg. Alternate dry ingredients and eggs, beating all the while.200 g ground almonds, 100 g fine polenta, 1 ½ tsp baking powder, 3 eggs; large
- Beat in lemon zest and pour/ scrape the mixture into the prepared tin. Bake for about 40 minutes.2 lemons (zest)
- It may seem wobbly but if cooked, the cake will have begun to shrink away from the tin. A skewer should come out cleanish. Leave in its tin on a wire cooling rack.
- In a smallish saucepan, boil together lemon juice and icing sugar until the icing sugar dissolves.2 lemons (juice), 125 g icing sugar
- Gently prick the cake top all over with a skewer and pour the warm syrup over. Leave to cool before taking it out of its tin.