Polenta is really a dish, not an ingredient, from northern Italy. It refers to a porridge or mush now made from coarsely ground cornmeal since corn was cultivated in Europe in the 16th century, but was also in the past made with farro, chestnuts, millet, spelt or chickpeas.
INGREDIENTS
- 200 g / 7 oz Unsalted butter, plus extra for greasing
- 200 g / 7 oz Caster sugar
- Finely grated rind and juice of 1 large lemon
- 3 Eggs, beaten
- 140 g / 5 oz Ground almonds
- 100 g / 3 1/2 oz Quick-cook polenta
- 1 tsp Baking powder
- Creme fraiche, to serve
SYRUP
- Juice of 2 lemons
- 55 g / 2 oz Caster sugar
- 2 tbsp Water
INSTRUCTION
Preheat the oven to 180’C / 350’F / Gas Mark 4. Lightly grease a 20-cm / 8-inch round deep cake tin and line the base with baking paper.
Beat together the butter and sugar until pale and fluffy. Beat in the lemon rind, lemon juice, eggs and ground almonds. Sift in the polenta and baking powder and stir until evenly mixed.
Spoon the mixture into the prepared tins and spread evenly. Bake in the preheated oven for 30-35 minutes, or until just firm to the touch and golden brown. Remove the cake from the oven and leave to cool in the tin for 20 minutes.
For the syrup, place the lemon juice, sugar and water in a small saucepan. Heat gently, stirring until the sugar has dissolved, then bring to boil and simmer for 3-4 minutes, or until slightly reduced and syrupy.
Turn out the cake on the wire cooling rack then drizzle half of the syrup evenly over the surface. Leave to cool completely.
Cut the cake into slices, drizzle the extra syrup over the top and serve with creme fraiche or icing sugar .
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Making & Baking 