Lemon polenta cake



Now I am not sure if this recipe is Italian but it does have polenta and that does make it very Italian in origin so I think I will go with this is a Italian cake. Came across this recipe some time ago and it doe just work so well. There is something about the texture of the polenta and the almonds that make it rather good to eat, with a nice cup of coffee or tea.

You will need
200g/7oz soft unsalted butter, plus some for greasing
200g/7oz caster sugar
200g/7oz ground almonds
100g/3½ fine polenta/cornmeal
1½tsp baking powder
3 eggs
The zest of 2 lemons
The juice of 2 lemons
125g/4oz icing sugar

Fist take a sprung loaded cake tin and grease it lightly with butter then line the base with baking parchment.

Take the butter and caster sugar and cream them together until nice and light of white colour. Then add the almonds, polenta and baking powder in a bowl and mix together. Then add about one third of the dry mix to the butter with one egg and mix. Then another egg and another third and then the final egg and the rest of the dry mix. It is beat to mix like this a bit at a time to get a nice smooth consistence. Finally last of all add your lemon zest and combine that into the batter.

Now pour the batter in to your greased and lined sprung loaded cake tin. Then in a preheat oven set at 180c/350f bake for about 40 minutes. Use a skewer to see if it is cooked; push it into the centre of the cake and it should come out clean. It will also be a nice golden colour and the edges have shrunk away from the sides of the tin. Once it is cooked remove from the oven let it stand then take it out of the tin and place on a cooling rack, but do not take it out of its tin.

Once it is cooled down a little then prick the cake over with a cocktail stick and then take the lemon juice and icing sugar and heat it up in a pan. Once the icing sugar has melted pour the lemon syrup over the cake. The little holes made by the cocktail stick will help it soak in to the cake.

Once completely cool take out of its cake tin and then just cut a slice and enjoy. 

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