Almond And Lemon Polenta Cake With Orange Mascarpone
Indulge your senses with this delightful almond polenta cake, bursting with zesty lemon flavors and topped with a luscious orange mascarpone cream. The cake is moist and nutty, complemented by the tangy lemon glaze that adds a refreshing touch. Finish off this elegant dessert with caramelized satsumas for a burst of citrusy sweetness. Embrace the vibrant colors and flavors of this dessert for a truly special treat.
— Constant Cookbook
Ingredients
- 225g/8oz unsalted butter
- 225g/8oz caster sugar
- 3 free-range eggs
- 225g/8oz ground almonds
- 115g/4oz instant polenta
- 1 tsp baking powder
- 3 lemons
- , for dusting icing sugar
- 2 lemons
- 3 tbsp caster sugar
- 250g/9oz mascarpone
- 2 oranges
- 50-75g/1¾-2½oz icing sugar
- 75-100g/3-4oz caster sugar
- 100ml/3½fl oz orange juice
- 4 satsumas
Instructions
- Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper.
- Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine.
- Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown.
- Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes.
- To make the orange mascarpone, gently beat the mascarpone, orange zest, splash of orange juice and icing sugar together until smooth. Set aside.
- For the caramelised satsumas, heat a large frying pan over a medium heat and add the sugar and orange juice. Reduce until thickened and syrupy, add the satsuma halves and cook gently for a few minutes on each side until softened and caramelised. Reserve the syrup to serve.
- Remove the cake from the tin and cut into wedges to serve. Transfer to a plate, dust with icing sugar and serve with a quenelle of orange mascarpone cream, the caramelised satsuma halves and drizzle the orange syrup over to serve.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 8-10
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