Lemon polenta cake
Ingredients
- Step 1 140g butter, softened, plus extra for the tin
- Step 2 2 lemons softened, plus extra for greasing
- Step 3 3 eggs
- Step 4 250g golden caster sugar
- Step 5 200g ground almond
- Step 6 175g polenta or fine cornmeal
- Step 7 1 tsp gluten-free baking powder
- Step 8 mascarpone, to serve
- Step 9 140g golden caster sugar
- Step 10 1 lemon, juiced
Calories: 590
Carbohydrate: 69 g
Protein: 10 g
Fat: 31 g
Cook time: 70 minutes
Prep time: 20 minutes
Total time: 90 minutes
Servings: 8
TAGS
Dessert
600 kcal or less
Barney Desmazery
Gluten free baking
Indulgent
Lemon cake
Lemon drizzle cake
Over an hour
Polenta cake
Directions
- Step 1 Butter a 23cm cake tin and heat the oven to 180C/160C fan/gas 4. Put the lemons in a saucepan and cover with cold water. Bring to the boil, drain, pour over more cold water, then simmer for 1 hr until the lemons are really soft, topping up with more water if you need to. Drain the lemons well. When cool, halve them, remove the pips and blitz in a food processor to a purée.
- Step 2 Add all the other cake ingredients and carry on blitzing until you have a loose batter. Scrape the batter into the cake tin and bake for 40-50 mins until golden and starting to shrink away from the sides.
- Step 3 While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, pour over the drizzle and leave to cool completely. Serve with mascarpone.