Lemon Polenta Cake
A good lemon polenta cake shouldn't be light or airy. It should feel like a dense, citrus-soaked weight that holds its own against a cup of tea, with the polenta providing a noticeable snap against the teeth.
Commit to the boil
The whole lemons must be completely tender before blending; if they still feel firm, the bitterness will be harsh rather than sharp. Use fine-grind polenta to avoid a gritty, uneven texture.
- 2-quart saucepan
- 9-inch springform pan
- food processor or high-speed blender
- rubber spatula
- parchment paper
What goes in.
- 2 largewhole lemons
- 225gunsalted butter, softened
- 225ggranulated sugar
- 225galmond flour
- 100gfine-ground polenta
- 3 largeeggs
- 1 tspbaking powder
Boiling the Lemons
Cover the lemons in cold water and simmer for 60 minutes. They are ready when a knife passes through the thickest part of the rind without any resistance.
The method.
Prepare the lemons
Boil the lemons in water for one hour. Drain, let them cool until touchable, then halve them to remove any visible seeds. Blend the fruit, rind and all, into a smooth, thick purée.
Cream the base
Beat the butter and sugar in a bowl until the mixture looks pale and has lost its grainy consistency. Add the eggs one at a time, ensuring each is fully incorporated before the next.
Combine the drys
Fold in the almond flour, polenta, and baking powder. Add the lemon purée last. The batter will be thick, almost like a heavy paste.
Bake
Pour into a parchment-lined springform pan. Bake at 160°C (320°F) for 45 to 50 minutes. The cake is finished when the top is golden and a skewer inserted into the center comes out clean.
Other turns to take.
Orange and Rosemary
Replace lemons with two whole oranges and fold in one tablespoon of finely chopped fresh rosemary leaves into the batter.
Syrup Soak
While the cake is still warm in the pan, poke holes in the top and pour over a syrup made of equal parts lemon juice and sugar for a sticky, glassy finish.
When it doesn't go to plan.
Use a springform pan; the moisture in the cake makes it prone to sticking, and a removable side is essential for presentation.
If the edges of the cake are browning too quickly, drape a loose piece of foil over the top for the final 10 minutes of baking.
This cake improves after sitting for 24 hours as the oils from the almond flour fully hydrate the polenta.
The ones that keep coming up.
Can I use cornmeal instead of polenta?
You can, provided it is labelled as fine-grind. Avoid coarse cornmeal, which will remain hard and unpleasant even after baking.
Why does my cake look uneven?
The almond flour and polenta do not contain gluten, so the structure is fragile. Do not over-mix the batter once the dry ingredients are added; fold until just combined.
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