Lemon Polenta Cake With Limoncello Syrup
This delightful lemon polenta cake is a perfect balance of sweet and tangy flavors. The combination of ground almonds and polenta gives it a unique texture, while the zesty lemon glaze adds a refreshing finish. With a moist and light crumb, this cake is sure to brighten up any gathering or afternoon tea. Serve a slice alongside a scoop of lemon ice cream for a truly citrusy treat.
— Constant Cookbook
Ingredients
- 250g butter , softened
- 250g caster sugar
- 3 eggs
- 100g polenta
- 250g ground almonds
- 1 tsp baking powder
- 3 lemons (3 zested, 1 juiced)
- 4 tbsp limoncello
- 3 tbsp icing sugar
Instructions
- Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
- Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
- To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.
Yield
Serves 8
Nutrition
- Calories: 601 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 80 grams carbohydrates
- Sugar Content: 49 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.5 milligram of sodium
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