Lemon polenta cake
Lemon polenta cake
Although lemons (limone) are grown throughout Italy, Sicily and the Amalfi Coast have the most well-known and widely consumed varieties. There's a saying in Sicily that lemons are not real lemons unless they're Sicilian. Sicilian lemons are sweet and juicy, whereas Amalfi lemons are larger and have a thick pith, making them perfect for marmalades and home-made limoncello. The former work better for this cake, so try and find the juiciest lemons available.
Lemons, along with oranges and pistachios, are thought to have been brought to Sicily by the Arabs during their occupation of the island in the Middle Ages. Other footprints of that time can still be found in Sicily today: in fact, Nicolò’s surname (Musmeci) is Sicilian and is thought to have Arabic origins.
This cake (adapted from a Nigella Lawson recipe) is a celebration of lemons, using the rind and juice, as well as the whole fruit as a garnish. The flavour and moistness is reminiscent of a lemon-drizzle cake, but the polenta gives it a wonderful crunchy texture. Enjoy!
Ingredients
For the cake
200g unsalted butter, softened
200g caster sugar
200g ground almonds
100g fine polenta
1 tsp baking powder
4 eggs
Zest of 3 lemons
For the syrup
100g caster sugar
Juice of 3 lemons
For the candied lemons (optional)
2 lemons, sliced thinly
200g caster sugar
2 tbsp lemon juice
¾ cup water
Method
If making the candied lemons, prepare these first. Stir together the caster sugar, lemon juice and water in a frying pan over a medium heat until the sugar has dissolved. Add the lemon slices and simmer gently, keeping the slices in a single layer and turning occasionally, for about 15 minutes or until the rinds are softened. Remove lemon slices and chill in a single layer in the fridge for at least 2 hours.
Preheat the oven to 180°C and line a cake tin with baking paper or grease with butter.
In a large bowl, beat the butter and sugar together until pale. In a separate bowl, mix together the almonds, polenta and baking powder. Beat one-quarter of the dry mixture into the butter-sugar mixture, followed by one egg, and repeat this process until all the dry mixture and eggs are incorporated.
Finally, beat in the lemon zest and then pour the mixture into your lined cake tin. Bake in the oven for 40 minutes.
Make the syrup by boiling together the lemon juice and sugar in a small saucepan until the sugar has dissolved. Prick the cake all over with a toothpick and pour the syrup over, leaving it to cool before taking out of the tin.
Top the cake with the candied lemons before serving.
