BeanScene Magazine


Lemon polenta cake

Lemon polenta cake

By Andre Ursini of Andre's Cucina and Polenta Bar

Torta di limone e polenta

175g butter
175g caster sugar
125g ground almonds
50g flaked almonds
½ tsp vanilla extract
3 large eggs
110g polenta flour
2 tsp baking powder
Juice and finely grated zest of 1 lemon
Mascarpone to serve

For the syrup
Juice and grated zest of 2 lemons
50g caster sugar
2 tbsp of water

Preheat the oven to 180°C.
Line a 15cm baking tin with baking paper.
Beat the butter and sugar together until light and creamy. Add the ground and flaked almonds, vanilla extract and eggs and mix well.
Add the lemon rind and juice, polenta and baking powder and mix until well combined.
Spoon into the prepared tin and bake for 25 minutes.
While the cake is baking, make the syrup. Place the lemon rind, juice, caster sugar and water into a saucepan and heat through.
Spoon over the cake as soon as it comes out of the oven.
Allow the syrup to drizzle through. Serve the cake hot or cold with a scoop of mascarpone.

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