Polenta is ground down yellow cornmeal. Polenta is often used as a replacement for pasta in Italian recipes, or served with just a sauce on the top. It’s mainly used in savoury dishes, but in this polenta cake recipe we’re using it as a substitute for flour.
In some places, potato is used in place of the cornmeal. Whichever way it is used, it is a nice texture and can either be used to make heavy fruit cakes or light cakes, as we’re doing here.
- 1 tbsp. olive oil
- 2 thinly sliced lemons
- 450g butter
- 450g sugar
- 6 large eggs
- 150g almonds – use ground, this is a substitute for flour
- 500g polenta (use the quick cook variety)
- The zest and juice of two large un-waxed lemons
Method of Preparation:
Line a baking tin with butter and then baking parchment. Make sure there is absolutely no gaps as you will never get this cake out otherwise!
Heat the oil in a frying pan and add the chopped lemons. Fry for 1 or 2 minutes until they have gone slightly caramelised.
Remove the lemons from the frying pan and add to the bottom of the baking tin.
Put the butter and the sugar in a bowl together and whisk until fluffy and soft.
Break an egg and whisk this in one at a time, waiting until fully combined every time.
Do this until all the eggs are combined.
Fold in the ground almonds and fully combine. Next, add in the polenta and mix together as well.
Spoon out into the baking tin for 25 minutes.
Allow it to cool properly, but do it with the lemon slices at the top. A nice way to serve this is with lemon slices placed in a circle when you put them in to the case.
For the lemon cream, combine 150g mascarpone cream, 200ml double cream, 45ml Limoncello or lemon vodka if you can’t get hold of it, 30g icing sugar, juice of half a lemon. Whisk the mascarpone until soft. Add in lemon juice, lemon vodka, double cream, and icing sugar. Whisk until thick and fluffy.
Serve a wedge of the cake with the lemon cream, a spring of mint, and a grating of lemon zest. Dust with icing sugar.