Lemon polenta cake recipe
This has to be one of the tastiest cakes – light, crumbly and delicious.
A bit of a mix of a gooey lemon drizzle cake and a smart Italian cake – golden, buttery and rich. The lemon is a little twist and the polenta creates a texture that sits perfectly next to single cream or vanilla ice-cream. Of course, it’s also fantastic on its own with a cup of coffee in the late morning. Like the Italians, right? It’s also gluten free.
200g of unsalted butter
200g of caster sugar
200g of ground almonds
100g of fine polenta
1.5 teaspoons of baking powder (you can buy gluten free baking powder)
Zest of two lemons (saving the juice for syrup)
Start by lining the cake tin (around 23cm/9inch) with baking paper, greasing the sides with butter.
Preheat the oven to 180 C/ gas mark 4/ 350 F
Beat the butter and sugar together to form a smooth paste
Mix together the almonds, polenta and baking powder, beating some of this into the butter and sugar. Follow with one egg, before alternating dry ingredients and eggs until the mixture is combined and smooth.
Beat in the lemon zest and spoon in the mixture to your tin.
Bake for around 40 minutes.
Cool on a wire rack – but keep within its tin.
You could add a topping/gooeyness with the juice of two lemons (saved from your zest) and 125g of icing sugar. Boil together the juice and icing sugar in a small saucepan until dissolved, then prick the cake all over and pour the syrup over it. Allow to cool before removing from the tin.
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