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Polenta Cake
A classic tea time cake with a zesty lemon flavour.
Equipment
- A 23cm springform tin or round loose-bottomed cake tin.
- baking parchment
Ingredients
- 3 lemons zest unwaxed or well washed
- ½ lemon (juice)
- 225 g soft butter plus extra for greasing
- 225 g caster sugar
- 3 eggs
- 200 g ground almonds
- 110 g polenta
- 1 tsp baking powder
- 1 pinch salt
Instructions
- Preheat the oven to 160℃ (gas mark 3)
- Start by zesting the 3 lemons, and squeezing one to obtain half its juice. Set aside until needed.
- Put the butter and sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream them together until they are pale and fluffy.
- Add the eggs one by one, beating well after each addition.
- Add the ground almonds, polenta, baking powder, salt and lemon juice and zest.
- With a large metal spoon or flexible spatula, mix well until all the ingredients are combined.
- Spoon into the prepared tin and level the surface with the back of the spoon or spatula.
- Bake in the preheated oven for 45-50 minutes until the cake is golden brown and pulling away from the sides of the tin and a metal skewer or sharp knife inserted into the centre comes out clean.
- Transfer to a wire rack and leave to cool for 10 minutes before turning out of the tin.
- Serve with creamy yogurt or mascarpone, and a glass of something nice and chilled. Polenta cake is also delicious with a light tea such as Darjeeling.
Notes
STORAGE: Polenta cake keeps well for up to 3 days if wrapped in
aluminium foil and stored in an airtight tin in a cool place.
aluminium foil and stored in an airtight tin in a cool place.
Nutrition
Calories: 424kcalCarbohydrates: 37gProtein: 7gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 97mgSodium: 184mgPotassium: 90mgFiber: 3gSugar: 23gVitamin A: 659IUVitamin C: 5mgCalcium: 76mgIron: 1mg