Lemon Polenta Cake
This is one of these cakes which are whisked up so quickly but taste super delicious. We have made it so many times and its always a hit and can be great as dessert after a dinner party or just to accompany a nice cup of afternoon tea.
The cake is super fluffy (no flour) and moist (lemon juice and zest) and has this extra grainy consistency (polenta flour) which we often get asked about once people have tried the cake. So let me give you the recipe which again we have found in one of our River Cafe cook books (the blue one).
- For one normal size cake tin
- 200g unsalted & soft butter
- 200g caster sugar (I prefer raw cane sugar - your choice)
- 225g ground almonds
- 1 teaspoon good vanilla essence
- 3 organic eggs
- zest of 3 lemons
- juice of 1/2 a lemon
- 110g polenta flour
- 1 teaspoon of baking powder
- 1/4 teaspoon salt
Preheat the oven to 160C and butter your cake tin.
Beat the butter and sugar until the mixture is pale and light. Stir in the ground almonds and vanilla, followed by the eggs, one at a time. Fold in the lemon zest and lemon juice, the polenta flour, baking powder and salt.
Fill mixture into your cake tin and bake cake for around 45-50 minutes (or until finished). The cake will be deep brown on top.
You can serve the cake just how it comes out of the oven or cover it with a bit of icing sugar or create a little icing topping by mixing the below ingredients well together and put them on the cool cake
- 20g butter
- 50g icing sugar
- a few tablespoons of lemon juice