Summer Hosting Recipes: Zingy Lemon & Lime Polenta Cake
How to make Victoria's lemon & lime polenta cake (gluten free)
This deliciously citrusy polenta cake is second recipe from our recent collaboration with Victoria Gray. Victoria is one of our favourite journalists and stylists and you have likely seen her amazing work in You magazine, OK!, the Sunday Express supplement, S, as well as for brands including The White company and John Lewis.
This polenta cake is naturally gluten free, as it uses a mix of polenta and ground almonds instead of flour. The ground almonds bring through a subtle nutty flavour, and the fresh lemon and lime juice make this a great, light and refreshing option for a summer tea party. It also works well with other fruits, such as orange or mandarin. Want to make it extra special? Serve with a dollop of masarpone, some toasted flaked almonds and fresh raspberries.
|
INGREDIENTS
- 200g Soft unsalted butter (plus a little extra for greasing) - 200g Ground almonds - 200g Caster sugar - 100g Polenta - 1 tsp Baking powder - 3 Large eggs - Zest of 2 unwaxed lemons (save juice for the syrup), plus a pinch to decorate - Zest of 1 unwaxed lime (save the juice for the syrup)
For the syrup: - 125g Icing sugar, sifted - Juice of the 2 unwaxed lemons - Juice of the 1 unwaxed lime
|
|
|
|
|
|
METHOD 1. Preheat the oven to 180C. 2. Grease a 20cm springform cake tin with baking parchment and line the base with baking parchment. 3. Beat the butter and sugar together until fully combined. 4. Mix together the almonds, polenta and baking powder, and add to the butter-sugar mixture a little at a time followed by 1 egg, then alternate the dry ingredients and eggs, while continuously beating. 5. Beat in the lemon and lime zest, then spoon the mixture into your prepared tin and bake in the oven for about 40 minutes, until golden and a skewer comes out clean. 6. Remove from the oven to a wire rack to cool in its tin. 7. To make the syrup add the citrus juices and the icing sugar to a small saucepan and bring to the boil, until the icing sugar has completely dissolved. 8. Prick the top of the cake all over with a cocktail stick and pour the warm syrup over the cake, decorate with a little of the zest and leave to cool before taking it out of its tin. |
More of Victoria's recipes: Baked Tomato Tart , Summer Appetisers
When Victoria offered to pair our new Bon Appetit collection with her original recipes in a shoot we jumped at the opportunity. We couldn’t have been more pleased with the results and were doubly thrilled to see the story appearing in OK!, S and Notebook too.
Recipes and styling by Victoria Gray, Wooden Table Productions.
Follow Victoria here and see more of her work here.
Talking Tables has planted over 50,000 trees – find out more here
