Lemon polenta cake

Serves: 8 generously
Preparation time: 15 minutes
Baking time: 45 minutes


100g (3½oz) dried polenta
100g (3½oz) ground almonds
100g (3½oz) plain flour
1½ tsp baking powder
200g (7oz) softened butter
200g (7oz) golden caster sugar
3 eggs, beaten
Zest 1 lemon
1 tbsp milk
300g (10½oz) tub extra thick double cream

For the syrup:

100ml (3½floz) Limoncello lemon liqueur
Juice 1 lemon
75g (3oz) icing sugar


1 Preheat the oven to 180°C/R4 and butter and base line a 21cm (8in) spring-form cake tin. Sift together the polenta, ground almonds, flour and baking powder. Place the butter and sugar in a large bowl and cream together until very pale and fluffy. Beat in the lemon zest.

2 Add a little of the egg and beat well, add a little of the dry polenta mixture and beat well. Repeat this process until all of the mixture has been used up. Spoon into the prepared tin and level off the top. Bake for 45 minutes until a cake skewer comes out almost clean.

3 To make the syrup, place the Limoncello in a small saucepan along with the lemon juice and icing sugar. Slowly bring to the boil, stirring all the time until the sugar has completely dissolved. Bubble for a few minutes. Prick the top of the cake all over with a cocktail stick and slowly pour the syrup over the surface. Allow to stand to absorb the syrup and cool a little. Carefully remove from the tin and slice, serve warm with a spoonful of cream.



Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.