LEMON POLENTA CAKE

This is a classic cake that works well as an afternoon snack but even better as a dessert served with a spoonful of mascarpone or crème fraîche spiked with vanilla seeds. The almonds give the cake a moistness you just don’t get with flour, and the polenta contributes a slight crunch as well as a rich yellow color.

SERVES: 16

INGREDIENTS:

• 2 ¼ sticks unsalted butter, softened, plus extra for greasing
• ½ cup fine polenta
• 1 tsp baking powder
• Pinch of sea salt
• 2 cups almond flour
• 1 ½ cups sugar
• 3 large eggs
• Zest of 3 lemons and juice of 2
• 1 vanilla pod, split

INSTRUCTIONS:

1. PREHEAT OVEN AND PREPARE PAN

• Preheat the oven to 350°F.
• Butter a 9-inch round cake pan and line with wax paper.

2. MIX DRY INGREDIENTS

• Mix the polenta, baking powder, salt, and almond flour in a bowl and set aside.

3. BEAT BUTTER AND SUGAR

• Using an electric mixer or wooden spoon, beat together the butter and 1 cup of the sugar for 5–10 minutes until light and fluffy.

4. ADD EGGS AND DRY INGREDIENTS

• Lightly beat the eggs, then beat them into the butter mixture a spoonful at a time, making sure it is well incorporated before adding the next spoonful.
• If the mixture looks like it’s splitting, beat in a spoonful of the polenta mixture before continuing with the eggs.
• When the eggs have been combined, beat in the polenta mixture.
• Finally, add the lemon zest and the juice of 1 lemon.

5. BAKE CAKE

• Bake in the preheated oven for 40–60 minutes until golden brown and just firm to the touch.
• To test if the cake is cooked, insert a knife or metal skewer into the middle: it should come out clean and the edge of the cake should come away easily from the side of the pan.
• Remove from the oven and leave to cool in the pan.

6. MAKE SYRUP

• Make a syrup by heating the remaining lemon juice and sugar with the vanilla pod in a saucepan until the sugar has dissolved.
• Remove the vanilla pod and save for another use.
• Prick the top of the cake with a fork and pour the syrup over it.
• Leave to cool completely before turning out of the pan.