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I saw this recipe on Nigella Lawson‘s cooking program Nigella Kitchen last week and with its combination of polenta and lemon, am sold. I love polenta-containing desserts and the zinginess of lemon, so am sure it is a winner. Can’t wait to try it out.

This cake is a sort of Anglo-Italian amalgam. The flat plain, disc is totally reminiscent of the confections that you’ll see sitting beautifully arranged in patisserie windows in Italy; the syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake.

Semolina is a favoured choice for Italian and Middle Eastern desserts. Here the flavoursome grittiness of the polenta and tender rubble of ground almon meal seems to provide a better foil for the wholly desirable dampness than does the usual flour found in cakes. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it.

Lemon Polenta Cake

 

Cake:

1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing

1 cup caster sugar

2 cups almond meal/flour

3/4 cup semolina

1 1/2 teaspoons baking powder (gluten-free if required)

3 eggs

Zest 2 lemons (save the juice for the syrup)

Syrup:

Juice 2 lemons (see above)

Heaping 1 cup icing sugar

Special Equipment:

1 (9-inch) springform pan

For the cake:

Line the base of your cake pan with baking paper and grease its sides lightly with butter. Preheat the oven to 180 degrees C.

Beat the butter and sugar until pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.

Mix together the almond meal,  semolina and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.

Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared pan and bake in the oven for about 40 minutes. It may seem wobbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the pan. Remove from the oven to a wire cooling rack, but leave in its pan.

For the syrup:

Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan. Once the icing sugar has dissolved into the juice, you’re done. Prick the top of the cake all over with a cake tester (a skewer would be too destructive, but a raw spaghetti stick works great), pour the warm syrup over the cake, and leave to cool before taking it out of its pan.

Make Ahead Note:

The cake can be baked up to 3 days ahead and stored in airtight container in a cool place. Will keep for total of 5 to 6 days.

Freeze Note:

The cake can be frozen on its lining paper as soon as cooled, wrapped in double layer of plastic wrap and a layer of foil, for up to 1 month. Thaw for 3 to 4 hours at room temperature.

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