8 September 2012

LEMON POLENTA CAKE


LEMON POLENTA CAKE
Buttery, lemony, nutty, fresh, sweet and moist. A crumbly grainy texture, and absolutely no flour! Sooooo nice! :-)  I think this cake is originally Italian, but I saw Nigella Lawson make it so wanted to try her Anglo-Italian version. I followed the instructions to the t, leaving (forgetting) the cake for 40 minutes in the oven while having dinner. When all of a sudden (well luckily) the timer went off it was pretty brown on top. Although that did not make it look so great, it actually had not done it too much harm, especially with the lemon syrup poured over. I read up on other recipes meanwhile and they recommended a lower temperature or to cover it after app. 30min to avoid too much browning. The cake
had sunk quite a bit in the middle, and although I poured the lemon syrup slowly from the outside, it accumulated in the centre creating a moist lemony sponge in the middle. The cake is quite grainy and the first piece was difficult to cut and serve, but after a couple of hours, and due to the syrup I guess, it became more compact. Made for the first time, but definitely one we will repeat a lot  :-)

Recipe source: Nigella Lawson @ Nigella.com
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For the cake: 
200g unsalted butter, soft, and some for greasing
200g caster sugar
200g ground almonds
100g polenta
2 tsp baking powder
3 medium eggs
zest of 2 medium lemons

For the Syrup: 
juice of 2 lemons
125g icing sugar


I used a 22cm cake tin. I guess a smaller one (20cm) would also be fine and produce a cake a little higher. 
LEMON POLENTA CAKE
Pre-heat the oven to 180°C/160°C fan/ gas mark 4.
Line the base of the cake tin with baking paper, then grease the sides with the soft butter. Put the almonds, polenta and baking powder into a bowl and mix together. 
LEMON POLENTA CAKE
Zest the lemon, then squeeze out the juice. 
LEMON POLENTA CAKE
Put the butter and sugar into a second bowl and whisk until pale and fluffy - or let Kitchenaid do the work for you. 
LEMON POLENTA CAKE
Whisking continuously, add app. 1/4 of the flour polenta mixture to the butter mixture. Add the first egg and mix in well, followed by the second 1/4 of the polenta, the second egg, etc, alternating the ingredients and beating all the time until all ingredients are incorporated. Add the lemon zest to the mixture and stir well. Pour the mixture into the prepared cake tin and bake in the pre-heated oven for app. 40 mins, making sure that the surface does not get too brown. If necessary finish baking covered with Alu foil. 
LEMON POLENTA CAKE
The cake might seem a little moist but if a wooden skewer comes out clean it is fully cooked. Also at this point it will have started to shrink away a little form the sides of the tin. Place the cake inside the tin on a wire rack to cool. For the syrup put the lemon juice and icing sugar into a small saucepan and bring to the boil until the sugar is fully dissolved. Prick the top of the cake many times with an unboiled spaghetti, then pour the warm syrup over the cake. Leave to cool before removing the cake from the tin. 
LEMON POLENTA CAKE
Sprinkle with a little icing sugar to hide all the little holes. 
LEMON POLENTA CAKE

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LEMON POLENTA CAKE

LEMON POLENTA CAKELEMON POLENTA CAKE


For the cake: 
200g unsalted butter, soft, and some for greasing
  200g caster sugar
200g ground almonds
100g polenta
2 tsp baking powder
3 medium eggs
zest of 2 medium lemons

For the Syrup:
juice of 2 lemons
125g icing sugar

I used a 22cm cake tin. I guess a smaller one (20cm) would also be fine and produce a cake a little higher. 

Pre-heat the oven to 180°C / 160°C fan/gas mark 4.Line the base of the cake tin with baking paper, then grease the sides with the soft butter. Put the almonds, polenta and baking powder into a bowl and mix together. Zest the lemon, then squeeze out the juice. Put the butter and sugar into a second bowl and whisk until pale and fluffy - or let Kitchenaid do the work for you. Whisking continuously, add app. 1/4 of the flour polenta mixture to the butter mixture. Add the first egg and mix in well, followed by the second 1/4 of the polenta, the second egg, etc, alternating the ingredients and beating all the time until all ingredients are incorporated. Add the lemon zest to the mixture and stir well. Pour the mixture into the prepared cake tin and bake in the pre-heated oven for app. 40 mins, making sure that the surface does not get too brown. If necessary finish baking covered with Alu foil. The cake might seem a little moist but if a wooden skewer comes out clean it is fully cooked. Also at this point it will have started to shrink away a little form the sides of the tin. Place the cake inside the tin on a wire rack to cool. For the syrup put the lemon juice and icing sugar into a small saucepan and bring to the boil until the sugar is fully dissolved. Prick the top of the cake many times with an unboiled spaghetti, then pour the warm syrup over the cake. Leave to cool before removing the cake from the tin. Sprinkle with a little icing sugar to hide all the little holes. 
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2 comments:

  1. Anonymous3.10.12

    Who knew polenta could be so nice......a real discovery

    ReplyDelete
  2. Same here, never had polenta in a sweet recipe before, but definitely one we will make more often :-)

    ReplyDelete