Imagine, if you will, a glorious kitchen filled with the sweet and tangy aroma of lemons dancing about like they’re in a limoncello-induced conga line. Today, we’re embarking on a baking adventure that’s sure to tickle your taste buds and elevate your dessert game to royal status. Yes, folks, it’s time to whip up a Lemon Polenta Syrup Cake! Grab your zester and your favorite apron because things are about to get deliciously zesty!
Why Lemon Polenta Syrup Cake?
Lemon polenta syrup cake is a unique twist on traditional cakes. The use of polenta (cornmeal) adds a lovely texture and a hint of nuttiness, while lemon brings a zesty brightness that is perfect for any occasion. The syrup infusion keeps the cake moist and enhances the lemon flavour, creating a treat that’s both refreshing and satisfying.
Prep Time: 5 mins
Cook Time: 25 mins
Serves: 4-6
Ingredients:
175g butter
175g caster sugar
125g ground almonds
50g flaked almonds
1/2 tsp vanilla exctract
2 large egss
finely grated rind and juice of 1 lemon
75g polenta flour
1/2 tsp baking powder
single cream to serve, if desired
Syrup:
Grated rind and juice of 2 lemons
50g caster sugar
2 tbsp water
Instructions:
1. Line a 15cm/6 inch caking tin with baking parchment.
2. Beat together the butter and sugar in a bowl until light and creamy.
3. Add the ground and , vanilla extract and eggs and mix well.
4. Add the lemon rind and juice, polenta and baking powder and mix well.
5. Spoon into the prepared tin and bake in a preheated oven, 180ºC for 25 minutes.
6. While the cake is baking, make the syrup. Put the lemon rind and juice, caster sugar and water into a saucepan and heat through.
7. Spoon over the cake as soon as it comes out of the oven, Allow for the syrup to drizzle through. Serve cake hot or cold with single cream, if desired.
Tips for Success:
Use Fresh Lemons: For the best flavour, always opt for fresh lemons rather than bottled juice.
Polenta Texture: The consistency of polenta can vary; if you prefer a finer texture, look for finely ground polenta or keep the cake’s baking time shorter to avoid dryness.
Storing: This cake stays moist for several days. Simply cover it with plastic wrap and store it at room temperature.
Polenta Texture: The consistency of polenta can vary; if you prefer a finer texture, look for finely ground polenta or keep the cake’s baking time shorter to avoid dryness.
Storing: This cake stays moist for several days. Simply cover it with plastic wrap and store it at room temperature.
Conclusion:
Baking a Lemon Polenta Syrup Cake is not just about creating a delicious dessert; it’s also a celebration of flavours and textures. The sweet-tart zing of lemon coupled with the rustic goodness of polenta makes this cake a standout recipe worthy of any occasion. So gather your ingredients, preheat the oven, and embark on this zesty culinary adventure—you won’t be disappointed! Happy baking!