Polenta & Lemon Cake

This zesty & sexy Summer Recipe tastes like a little (LARGE) slice of sunshine! The classic pairing of citrus, punchy Lemon & the versatile Italian grain- Polenta, makes the most delicious and, I hate to say it... but... moist (god, I hate that word) cake that's not only packed full of flavour but is also gluten free. I love to serve it with plenty of summer berries. Raspberries work particularly well. And huge dollops of Marscapone Icing! The lemons take an hour or so to prepare so pop up a deckchair in the sunshine/turn your heating on full-whack & crack open a bottle of Limoncello. Perfect post-pasta or paired with coffee... Buono!

Ingredients:

 2 Lemons

200g Ground Almonds

175g Polenta

140g Butter

200g Golden Caster Sugar

3 Eggs-whisked

 

For the Icing:

 200g Marscpone

50g Icing Sugar (Plus a little extra for dusting)

Juice of 1/2 a Lemon

A little Zest & Poppy Seeds to decorate

 

Prep:

Pre-heat the over to 180oC

Grease & Line a cake tin

 

Method:

 Put both Lemons in a pan and partially cover with water. Bring to the boil for around 10 minutes. Tip out this water & refill with cold water so the lemons are almost covered. Once boiling, leave to simmer for around 45 minutes or until the lemons are lovely and soft.

 Remove the lemons from the pan & leave to cool. (I've been so impatient sometimes that I've cut them in half & popped them in the fridge!) Once chilled, put them in a food processor with the 3 eggs (already whisked) & give 'em a good blast.

Mix together the Ground Almonds, Polenta, Butter & Sugar, whilst slowly adding the Lemon & Egg mixture. Give it a really good mix (KitchenAid is a good bet if you have one)

Tip the mixture into a cake tin & bake for around 40/45 minutes.

In the meantime, combine your Marscapone & Icing Sugar, squeezing in the juice of half a lemon. If it's warm or the mixture goes a little runny, pop in the fridge until it thickens.

Leave the cake in the tin for a few minutes once out of the oven. It will feel pretty heavy & dense. Place on a cooling rack and, when cool, dust with icing sugar & grate a little lemon zest.

Serve with raspberries, plenty of marscapone icing & sprinkle with poppy seeds for a little crunch!