Name: Lemon polenta cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 140g butter, softened, plus extra for the tin -; 2 lemons -; 3 eggs -; 250g golden caster sugar -; 200g ground almond -; 175g polenta or fine cornmeal -; 1 tsp gluten-free baking powder -; mascarpone, to serve -; 140g golden caster sugar -; 1 lemon, juiced -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon polenta cake

1. 140g butter, softened, plus extra for the tin -

2. 2 lemons -

3. 3 eggs -

4. 250g golden caster sugar -

5. 200g ground almond -

6. 175g polenta or fine cornmeal -

7. 1 tsp gluten-free baking powder -

8. mascarpone, to serve -

9. 140g golden caster sugar -

10. 1 lemon, juiced -

How to cook deliciously - Lemon polenta cake

1. Stage

Butter a 23cm cake tin and heat the oven to 180C/160C fan/gas 4. Put the lemons in a saucepan and cover with cold water. Bring to the boil, drain, pour over more cold water, then simmer for 1 hr until the lemons are really soft, topping up with more water if you need to. Drain the lemons well. When cool, halve them, remove the pips and blitz in a food processor to a purée.

2. Stage

Add all the other cake ingredients and carry on blitzing until you have a loose batter. Scrape the batter into the cake tin and bake for 40-50 mins until golden and starting to shrink away from the sides.

3. Stage

While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, pour over the drizzle and leave to cool completely. Serve with mascarpone.