Lemon Polenta Cake
This is a fabulous, lemony, Summery cake which is extremely moist and buttery. Inspired by my friend Ines who served it one sunny Sunday afternoon in Zurich, it’s ideal with a cup of tea but works equally well as a dinner dessert with a blob of creme fraîche or a scoop of vanilla ice cream. The cake is similar to one I used to make in London based on a Middle Eastern recipe but this one has a higher density of ground almonds.
For an extra tang I used the zest and juice of an additional lime as it is quite sweet – but if you would prefer not, it’s not essential.
- 200 grams soft unsalted butter – plus extra for greasing the spring form tin
- 200 grams caster sugar
- 200 grams ground almonds
- 100 grams fine polenta (you can buy in most Coop or Migros)
- 1 ½ teaspoons baking powder
- 3 large eggs
- zest of 2 lemons and 1 small lime
- juice of 2 lemons and 1 small lime
- 125 grams icing sugar
- Whisk the butter and sugar together till creamy.
- Add in some of the ground almonds, polenta and baking powder. Then alternate the remaining dry ingredients and the egg until it’s all well beaten together.
- Add the lemon and lime zest and pour into a lined and greased 23cm (9inch) springform cake tin and bake in the oven at 180 degrees for about 35-40 minutes.
- The cake should still be a little wobbly but it should be coming away from the sides of the tin. Place the tin on a wire rack to cool.
- Pour the lemon and lime juice and icing sugar into a small pan and boil until the sugar has dissolved. Prick the top of the cake all over with a skewer and pour over.
- When it has cooled down take out of the tin and serve on its own or with some creme fraîche.