Lemon Polenta Cake

Lemon Polenta Cake

Lemon Polenta Cake is a unique and tasty dessert that is on the tart and savory side.

The Polenta cake can be served with a dusting of sugar, a glaze, or a tangy marscapone. Or simply put some fruit on it plain.

 

Lemon Polenta Cake
Author: 
Recipe type: Dessert
Cuisine: Italian
 
Lemon Polenta Cake with Almonds. This cake is tart and savory. It is great for either breakfast or dessert!
Ingredients
  • For the cake:
  • 4 oz instant polenta
  • 8 oz ground almonds
  • Zest and juice of 3 lemons
  • 8 oz caster sugar
  • 1 tsp baking powder
  • 8 oz unsalted butter
  • 3 eggs
  • Icing:
  • sugar, for dusting
  • For the glaze:
  • 3 tbsp caster sugar
  • Juice of 2 lemons
  • For the orange mascarpone:
  • 2 ½ oz icing sugar, sifted
  • Juice and zest of 2 oranges
  • 9 oz mascarpone
Instructions
  1. Warm up your oven to 325 degrees F.
  2. Smother the base plus sides of a 10’’ cake pan with small amount of oil and line with a sheet of parchment paper.
  3. Place the sugar in a large mixing bowl and add the butter into it.
  4. Beat them together using electric mixer, until it creams to form a light, pale mixture.
  5. Crack the eggs into it and beat them together thoroughly until the yolks break and they blend into the mixture thoroughly.
  6. Fold in the ground almonds until mixed properly and incorporate the polenta in a similar fashion until they form a uniform mixture.
  7. Add the lemon zest and juice as well as baking powder and blend them into the mixture until well combined.
  8. Transfer the mixture into the prepared pan and spread it evenly using a spatula.
  9. Bake in the oven for an hour or until the cake is baked through and its surface turns golden brown.
  10. For the lemon glaze, place the sugar in a bowl and stir in a splash of lemon juice until the sugar dissolves and mixed well.
  11. Poke the surface of the cake with fork at several places and drizzle the lemon glaze over it.Set aside for 15 minutes to allow the glaze to soak into the cake.
  12. To make the orange mascarpone, place the mascarpone into a bowl and sprinkle the orange zest and icing sugar into it.
  13. Add a splash of orange juice and whisk them thoroughly until they blend into a smooth mixture; keep aside.
  14. Demold the cake from the pan and slice it into wedges.
  15. Arrange the cake onto serving plates and serve alongside dollops of orange mascarpone cream.
Lemon Polenta Cake is an Italian inspired dessert. It is great served with fruit and often can be held more like bread and eaten with your hands.
Serves: 8-10

Preparation time: 30 mins

Cooking time: 1 hour

Ingredients needed to make Lemon and Almond Polenta Cake:

For the cake:

  • 4 oz instant polenta
  • 8 oz ground almonds
  • Zest and juice of 3 lemons
  • 8 oz caster sugar
  • 1 tsp baking powder
  • 8 oz unsalted butter
  • 3 eggs
  • Icing sugar, for dusting

For the glaze:

  • 3 tbsp caster sugar
  • Juice of 2 lemons

For the orange mascarpone:

  • 2 ½ oz icing sugar, sifted
  • Juice and zest of 2 oranges
  • 9 oz mascarpone

Cooking instructions for Lemon and Almond Polenta Cake:

  • Warm up your oven to 325 degrees F.
  • Smother the base plus sides of a 10’’ cake pan with small amount of oil and line with a sheet of parchment paper.
  • Place the sugar in a large mixing bowl and add the butter into it.
  • Beat them together using electric mixer, until it creams to form a light, pale mixture.
  • Crack the eggs into it and beat them together thoroughly until the yolks break and they blend into the mixture thoroughly.
  • Fold in the ground almonds until mixed properly and incorporate the polenta in a similar fashion until they form a uniform mixture.
  • Add the lemon zest and juice as well as baking powder and blend them into the mixture until well combined.
  • Transfer the mixture into the prepared pan and spread it evenly using a spatula.
  • Bake in the oven for an hour or until the cake is baked through and its surface turns golden brown.
  • For the lemon glaze, place the sugar in a bowl and stir in a splash of lemon juice until the sugar dissolves and mixed well.
  • Poke the surface of the cake with fork at several places and drizzle the lemon glaze over it.
  • Set aside for 15 minutes to allow the glaze to soak into the cake.
  • To make the orange mascarpone, place the mascarpone into a bowl and sprinkle the orange zest and icing sugar into it.
  • Add a splash of orange juice and whisk them thoroughly until they blend into a smooth mixture; keep aside.
  • Demold the cake from the pan and slice it into wedges.
  • Arrange the cake onto serving plates and serve alongside dollops of orange mascarpone cream.

 

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