The first time I tried a lemon polenta cake was just over a year ago in a little cafe of southwest London and I loved it so much I took home an extra slice for Elias to try (and I may have pinched a little bit of it on my way home ; ) ) He loved it too, so I was decided I had to try and make my own !
Polenta always reminded me of Easter lunch in one of my best friends house as her grandma was Italian and of course of Jamie’s Italian polenta chips .yum! And in this cake is absolutely gorgeous and it has become one of our favorites, after all we are lemon fans in our house .
It might seem like a very springy cake but who says you can’t brighten up a grey wintery day with this zesty cake ? Hope you like it as much as we do !
200 grs unsalted butter soft ( just leave it out of the fridge for an hour or so before baking )
200 grs sugar
200 grs ground almonds
100 grs fine polenta
1 ½ teaspoons baking powder ( If you want to make this cake gluten free just use gluten free baking powder )
3 large eggs
2 lemons ( zest and juice )
120 grs of icing sugar for the syrup
Pre heath the over to 180 °C and grease lightly a baking tin with butter.
Mix the butter and sugar until pale and whipped. It’s easier if you can use a free standing mixer for this but if you don’t have you can always do it by hand.
In a different bowl mix together almonds and polenta and baking powder and add a little bit of the mixture to the butter and sugar followed by 1 egg. Then alternate dry ingredients with eggs until you’ve mix everything.
Finally, mix in the zest ( only the zest for now! ) of the 2 lemons and pour mix in the baking tin. Bake for 35/40 minutes . You will know it’s ready with the cake tester ( or pick ) comes out clean.
Remove the cake from the oven to cool but leave in on the tin.
Now it’s time to do the syrup, which is super easy, all you need to do is in a pan over low fire, boil together the juice of the 2 lemons and the icing sugar until it’s dissolved. I like the cake super lemony and zesty but if you want you can always add a little bit (but not too much or you wont get syrup) of icing sugar.
Prick with a cake tester or a needle / toothpick ( nothing too big or it will destroy it ) and pour the warm syrup over the cake. Leave it to cool before removing it from the tin.
The result will be a lovely lemony cake perfect for tea or pudding!
Have a nice weekend !