The lemon polenta cake recipe
Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone, and caramelized satsumas.
Ingredients
For the cake
- 225g/8oz unsalted butter
- 225g/8oz caster sugar
- 3 free-range eggs, beaten
- 225g/8oz ground almonds
- 115g/4oz instant polenta
- 1 tsp baking powder (gluten-free if necessary)
- 3 lemons, zest, and juice only
- icing sugar, for dusting
For the glaze
- 2 lemons, juice only
- 3 tbsp caster sugar
For the orange mascarpone
- 250g/9oz mascarpone
- 2 oranges, zest only, plus a splash of juice
- 50-75g/1¾-2½oz icing sugar sieved
For the caramelized satsumas
- 75-100g/3-4oz caster sugar, for dusting
- 100ml/3½fl oz orange juice
- 4 satsumas, peeled and cut in half horizontally
Method
- Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in a cake tin with parchment paper.
- Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest, and juice and mix to combine.
- Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown.
- Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes.
- To make the orange mascarpone, gently beat the mascarpone, orange zest, splash of orange juice, and icing sugar together until smooth. Set aside.
- For the caramelized satsumas, heat a large frying pan over medium heat and add the sugar and orange juice. Reduce until thickened and syrupy, add the satsuma halves and cook gently for a few minutes on each side until softened and caramelized. Reserve the syrup to serve.
- Remove the cake from the tin and cut it into wedges to serve. Transfer to a plate, dust with icing sugar, and serve with a quenelle of orange mascarpone cream, the caramelized satsuma halves, and drizzle the orange syrup over to serve.
