Lemon Polenta Cake
I was absolutely thrilled when I came across this Nigella Lawson recipe. It is so much like a cake my two beloved Zias would make when we would spend time in Switzerland throughout my life. This cake is light and delicious with the perfect balance of the tartness from the lemon and sweetness. I serve it with puréed raspberries as I love lemon with raspberries (better than chocolate with raspberries!). This makes a perfect Easter weekend dessert!
Here is the original recipe. https://www.nigella.com/recipes/lemon-polenta-cake I have written it up with ingredients and the amounts I used, which are slightly different to the original recipe. It still turns out perfectly!
I think Nigella is an inspiration and a kitchen goddess! Thank you, Nigella, for this recipe and for the wonderful memories it evokes for me!
Prep Time: 10 minutes Bake Time: 45 minutes Serves: 8-12 slices
Ingredients
2/3 Cup Butter – softened (I use unsalted)
3/4 Cup White Sugar
2 Cups Almond Flour (ground almonds)
3/4 cup Fine Polenta (cornmeal)
1½ teaspoons Baking Powder
3 Large Eggs
Zest of 2 lemons (save the juice for syrup)
Syrup
4 -5 Tablespoons of Lemon juice
2/3 cup Confectioners' Sugar (icing sugar)
How It’s Made
Prepare the bottom part of an 8.5” or 9” springform pan by covering it with overhanging parchment paper and putting the ring on tight. Grease the paper and sides of the pan with butter or a light oil (grapeseed is good) and sprinkle some cornmeal in the pan distributing it so the pan is covered to prevent sticking (this cake rarely does though). Shake out any excess cornmeal.
Preheat your oven to 350°F.
In a large bowl, beat the butter and sugar until it is well mixed. I use a wooden spoon and some arm power but you can use a mix-master or a hand-held electric mixer.
Add the ground almonds, cornmeal and baking powder and mix this into the butter/sugar mixture as best you can. Add the eggs and the lemon zest and mix until it is a smooth batter.
Scrape the batter into the prepared pan and smooth the top.
Bake for 45 minutes. Test with a sharp knife for doneness. It’s ok to have some crumbs on your knife but not goopy batter. Depending on your oven, it might need more time. Bake longer in increments of 5 minutes, testing each time.
When the cake is done, take it out of the oven and leave it in the pan.
Next, you’ll make the lemon syrup to pour over the warm cake in the pan. In a small saucepan, mix the lemon juice and the icing sugar. Bring it to a gentle boil over medium heat, let it boil for 30 seconds or so to let the sugar completely dissolve in the lemon juice, and then remove the pan from the heat.
Run a knife around the side of the pan. Then, with a toothpick, poke the top of the cake all over (anything larger than a toothpick will make too large holes for this cake as the cornmeal makes this cake have a has a courser consistency) and gently pour the warm syrup over the cake.
Let the cake cool completely, run a knife again around the side of the pan again and remove the ring.
To make the raspberry purée, mash with a fork, or in a blender to make it super smooth, 2 cups of fresh or thawed frozen raspberries. Add a tablespoon of maple syrup or honey for sweetening (as raspberries can be quite tart). Spoon the purée over the plated slice! Very thin slices of lemon on the cake before cutting (I was too eager to cut into this deliciousness to include a photo of that!) or on the plate with the slice of cake makes a pretty garnish!
Thank you again, Nigella!
Enjoy!
