A Recipe for Citrus Season in Provence: Lemon Polenta Cake
Cakes & Cookies · Dessert · Gary and Jane Langton · Provencal Recipes · TasteLots of lovely fresh lemons in the market today and I promised my neighbour a cake for afternoon tea. A very English pastime, but not a typical English cake. The lemon polenta cake is also wonderful served as a dessert with vanilla ice cream.
Lemon Polenta Cake
A sweet and lovely alternative to traditional polenta. This bright and tangy cake stands on its' own or paired with ice cream, it is a must try.
Ingredients
For the cake
- 225 gr butter softened
- 1 lemon finely grated zest and juice
- 1 tsp baking powder
- 3 eggs beaten
- 200 gr ground almonds
- 125 gr medium polenta
- 225 gr caster sugar
- butter for greasing the tin
- 2 tsp flour for the tin
- icing sugar for dusting the cake
For the syrup
- Juice of 1 lemon
- 45 gr caster sugar
- 1 tbsp water
Instructions
Cake Method
- Preheat the oven to 170C.
- Cut and grease with butter, a piece of baking paper to fit in the bottom of a loaf tin.
- Then butter the sides of the loaf tin and dust with the 2 tsp of flour.
- Cream the butter and sugar together in a large mixing bowl until light and creamy.
- Beat in the eggs and then add the lemon zest and juice.
- Beat until well incorporated.
- Carefully fold the Polenta, ground almonds and baking powder into the mixture.
- Pour the cake mixture into the tin and bake in the centre of the oven for about an hour.
- Check the cake after 30 minutes and, if it is becoming too brown, place a piece of baking paper loosely over the top.
- Check to see if the cake is cooked by inserting a skewer into the centre of the cake – it should come out clean.
- Remove from the oven and leave to cool for 10 – 15 minutes before removing from the tin.
Syrup Method
- Meanwhile, make the syrup – place the castor sugar in a small pan and add the lemon juice plus 1 tbsp of water.
- Heat gently to dissolve the sugar.
- Then boil rapidly until the liquid is reduced and has become syrupy.
- Remove from the heat and allow to cool slightly.
- Gently pour the cooled syrup over the top of the cake, allowing it to sink in.
- When completely cool, dust the top of the cake with icing sugar.
Tried this recipe?Let us know how it was!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Visiting Menton for Lemons on the French Riviera
May 10, 2022
When Life Gives You Lemons. We Make Gin! The Citron de Menton has been cultivated since the 15th century, reaching its peak in the 18th century, when millions of lemons were shipped to the United States and Russia. Plagued by scurvy, many sailors were saved by eating lemons. In the 1800s there were around 80,000 …
Mandarin and Cardamon Infused Almond Cake
December 8, 2017
A delicious and colourful cake full of the flavours of Christmas markets, perfect with tea to brighten up a cold day, or as a light and joyful desert after a nice meal. It’s not only easy to make with very standard ingredients it also keeps very nicely for a few days, as the infusion of Mandarin and Cardamon syrup keeps it perfectly moist and preserved…
Remembering My Grandmother’s Chocolate Cake Recipe
July 3, 2020
A Book with Provencal Recipes: Small-town florist Natasha is determined to leave the past far behind her. But when she learns her ex-husband never told his family about their divorce – and that he needs her to accompany him on a trip to the French countryside – could love bloom again between them? ~ Excerpt …
Spring Dinner Menu Provencal Recipes to Suit the Season
March 26, 2018
After the cold days of winter, spring arrives with a light touch: green vegetables start to grace the markets and rich foods give way to lighter, zestier dishes. Vibrant colours and flavours excite the palate. The first asparagus spears make beautiful salads, fresh chevre and local bread turn simple salads into delicious meals, and creamy …
No Comment