This simple Lemon Polenta Cake from Nigella Lawson is definitely a european take on dessert. The polenta (a coarse form of cornmeal) creates an almost gritty like texture to this lemony moist cake. The lemon syrup drizzled over the warm cake provides added flavor, moisture and sweetness.
For a topping I blended up a simple strawberry coulis made from fresh strawberries, a little sugar and lemoncello liqueur. This rustic style dessert is very different from fluffy, fine crumbed traditional american cakes. If you prefer a less gritty texture you can substitute plain corn meal for the polenta. Here is how you can make your own.
You can find the entire recipe here. Line a 9" springform pan with parchment and spray with Pam. Set aside. Preheat oven. to 350 degrees.
Cornmeal on the left and polent on the right. The cornmeal has much finer, smaller grains than the polenta.
In a medium bowl whisk together the finely ground almonds (I ground whole almonds in a food processor), polenta and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugar until fluffy.
Beat in some of the polenta mixture followed by one egg, then alternate dry ingredients with eggs, beating the entire time. Beat in the lemon zest (I added 1 tsp. lemon extract). Transfer batter to prepared pan and smooth with offset spatula. Bake for 30-40 minutes or until cake begins to pull back from the sides of the pan. Remove from oven but leave cake in pan.
In a small sauce pan heat up the lemon juice and powdered sugar until completely combined and the sugar has dissolved. Poke holes in cake with toothpick and spoon syrup over warm cake. Let cake cool completely before removing from pan.
Strawberry Coulis:
2 cups strawberries, hulled and cut in quarters
1/4 cup water or lemoncello liqueur
3 Tablespoons sugar
1 Tablespoon lemon juice
Blend all ingredients in blender until smooth. Strain out seeds and chill coulis until cold. Spoon chilled coulis over Lemon Polenta Cake slices.
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Posted by: tootimus | 05/13/2014 at 10:35 AM