Lemon polenta cake with lemon curd and crème frâiche
With a delicate, ground almond and polenta texture, this zesty cake pairs beautifully with lemon curd and cream - the perfect summertime treat
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
50
MINUTES
Ingredients
225g butter, softened
225g caster sugar
225g ground almonds
1 tsp pure vanilla extract
3 eggs, lightly beaten
grated zest of 2 unwaxed lemons
juice of 1 lemon
110g fine cornmeal (polenta)
1 tsp baking powder
pinch of salt
lemon curd
softly whipped cream or crème frâiche
1 x 23cm (9in) spring form cake tin
Method
Preheat the oven to 160°C.
Brush the cake tin with a little melted butter and flour the tin with rice flour. Cut out a round of parchment paper for the base of the tin.
In a large mixing bowl beat the butter until pale and soft.
Add the caster sugar and beat until light and creamy. Stir in the ground almonds and vanilla extract.
Add the eggs, a little at a time beating thoroughly before adding the next bit.
Fold in the lemon zest and lemon juice, polenta, gluten-free baking powder and salt.
Pour the mixture into the prepared tin and bake for 50 minutes or until deep golden and a skewer comes out clean. Cool on a wire rack.
Meanwhile, make the lemon curd. Spread the lemon curd over the top of the cake. Serve cut into slices with a blob of softly whipped cream or crème frâiche.
This recipe is from Janet Pilfold and Olive Brennan of Blue Geranium Café.
