Amalfi lemon & polenta cake

Name: Amalfi lemon & polenta cake
Total time: 2 h
Yield: 12
Ingredients: 1 Amalfi lemon; 250 ml extra virgin olive oil plus extra for greasing; 4 large free-range eggs; 250 g caster sugar; 250 g ground almonds; 100 g fine polenta; 150 g runny honey; 1 Amalfi lemon; 200 g mascarpone; 2 teaspoons icing sugar; 2 teaspoons vanilla paste; 50 g natural yoghurt; 1 tablespoons flaked almonds; optional: 3 sprigs of fresh lemon balm or thyme, or a little grated lemon zest

Vegetarianv

“This incredible cake celebrates one of the key ingredients of the Amalfi coast – the beautiful Amalfi lemon. I’ve made an amazing lemon syrup by boiling it whole to create an almost marmalade-y depth of flavour, so you get more of that lovely citrus joy. I then blitz the whole thing with extra virgin olive oil, to really up that Mediterranean vibe. ”

Makes 1 large cake or 12 small cakes, Serves 12

Cooks In2 hours

DifficultyNot too tricky

Fruit Baking Beautiful baking recipes

Nutrition per serving

Calories 551 28%
Fat 42.6g 61%
Saturates 9.5g 48%
Sugars 34.2g 38%
Salt 0.2g 3%
Protein 8.2g 16%
Carbs 36.2g 14%
Fibre 0.2g -

Of an adult's reference intake

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Ingredients

1 Amalfi lemon
250 ml extra virgin olive oil , plus extra for greasing
4 large free-range eggs
250 g caster sugar
250 g ground almonds
100 g fine polenta
SYRUP
150 g runny honey
1 Amalfi lemon
MASCARPONE CREAM
200 g mascarpone
2 teaspoons icing sugar
2 teaspoons vanilla paste
50 g natural yoghurt
TO SERVE
1 tablespoons flaked almonds
optional: 3 sprigs of fresh lemon balm or thyme, or a little grated lemon zest

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Method

Place the whole lemon into a large deep saucepan, cover with cold water and a small heatproof plate (to keep the lemon submerged). Place the pan on a medium heat, bring to a simmer and cook for 20 minutes, or until the lemon is soft. (You might need to top up with more water, if the water evaporates too much.)
Drain the lemon and set aside to cool completely, then cut it into quarters removing any pips. Place the lemon quarters into a blender or food processor, then blitz with the extra virgin olive oil until smooth.
Preheat the oven to 160°C/325°F/gas 3. Grease and line a deep 20cm cake tin (or 12 x 10cm cake tins).
Whisk the eggs and sugar together in a large bowl, then whisk in the lemon and oil purée, the ground almonds and polenta. Pour the mixture into the prepared tin(s), spread out evenly with a palette knife and bake for 40 to 45 minutes (20 minutes if you’re making individual cakes), or until risen and golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin, then turn out onto a wire rack and leave to cool completely.
Meanwhile, make the lemon syrup: place the honey in a small pan on a medium-low heat and squeeze in the lemon juice. Bring to a simmer and cook, stirring, for 4 to 5 minutes, until the honey has melted. (You may need to add a splash of hot water if it looks too thick.) Remove from the heat and set aside to cool.
To make the mascarpone cream, beat the mascarpone, icing sugar and vanilla paste together, then gently fold in the yoghurt and set aside.
Tip the almonds into a small, dry frying pan and toast until golden. (Keep an eye on them!)
To assemble the cake, place the sponge in the middle of the plate. Spoon the mascarpone cream on top making peaks and waves, then drizzle over the syrup and garnish with the toasted almonds and a few lemon balm leaves, if you like.