A Recipe for Citrus Season in Provence: Lemon Polenta Cake
Lots 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
For the cake
- 225 gr Soft butter
- 1 Lemon finely grated zest and juice
- 1 tsp Baking Powder
- 3 Eggs beaten
- 200 gr Ground Almonds
- 125 gr Medium polenta
- 225 gr Castor 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 Castor Sugar
- 1 tbsp Water
- 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.
- 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.