Mother's Day Recipe: Lemon Polenta Cake
Mothers – sometimes they can drive us crazy and at other times they are our number one cheerleader. Whichever way you look at it though, without mothers, we wouldn’t be here at all.
This Mother’s Day let’s thank the woman in your life who stood by you through every fad and phase and who helped you find your way in a complicated world. And what better way to thank your Mum than by making this Anglo-Italian style Lemon Polenta Cake.
The almond meal and polenta in this teatime cake soak up the luscious lemony syrup which is drizzled on top and left to permeate through upon cooling.
So this Mother’s Day, why not treat your Mum to something that is indulgent, decadent and gluten free!
Here’s What You’ll Need...
- 100g polenta/cornmeal
- 200g almond meal
- 1 ½ tsp gluten free baking powder
- 200g soft unsalted butter
- 200g castor sugar
- 3 eggs
- Zest and juice of 2 large lemons
- 125g gluten free icing sugar
And Here’s How to Make It...
- Preheat the oven to 180 degrees Celsius.
- Mix the polenta/cornmeal, almond meal and baking powder together in a bowl.
- Using an electric beater, cream the butter and castor sugar together.
- Add about one-quarter of the dry ingredients to the creamed butter and sugar mixture. And using a spoon mix together.
- Beat in one egg and add about one-quarter more of the dry ingredients to the bowl and mix together.
- Beat in the second egg, add another one-quarter more of the dry ingredients to the bowl and mix together.
- Beat in the final egg, and add the remaining dry ingredients to the bowl and mix together.
- Use the grated zest of the two lemons to mix throughout the batter.
- Transfer mixture into a round cake tin and put in the preheated oven. It should take approximately 40 minutes to cook.
- Meanwhile, put the juice of the two lemons into a saucepan and add the icing sugar, whisking together over the stove top, until the sugar has dissolved.
- When the cake is cooked (check by inserting a cake skewer in the centre after about 40 mins), remove from the oven and puncture the top of the cake with the cake skewer.
- Once the cake has cooled a bit, pour the lemon syrup over the top.
Note: the cake can be baked up to 3 days ahead and stored in an airtight container in a cool place and will keep for a total of 5-6 days. The cake can also be frozen on its lining paper as soon as it’s cooled, wrapped in a double layer of plastic wrap and a layer of foil for up to 1 month. Thaw for 3-4 hours at room temperature.
Adapted from Nigella Kitchen by Nigella Lawson
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