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Amalfi lemon & polenta cake
Amalfi lemon & polenta cake
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Total Time:
2 hours
Indulge in a stunning Amalfi lemon cake featuring a luscious lemon syrup for a burst of citrus goodness, blended with extra virgin olive oil for a taste of the Mediterranean.
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
  • 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
Instructions:
  • Place a whole lemon in a large deep saucepan, cover with cold water and a small heatproof plate to keep it submerged. Simmer for 20 minutes until the lemon is soft, adding more water if needed. Drain, cool, then quarter the lemon and remove any pips. Blend the lemon quarters with extra virgin olive oil until smooth. Preheat the oven to 160°C/325°F/gas 3. Grease and line a 20cm cake tin. Whisk eggs and sugar, then mix in the lemon purée, ground almonds, and polenta. Pour into the tin and bake for 40-45 minutes. Cool, then turn out onto a wire rack. Make a lemon syrup by simmering honey and lemon juice until melted. For the mascarpone cream, beat mascarpone, icing sugar, and vanilla paste, then fold in yogurt. Toast almonds until golden. Place the sponge on a plate, top with mascarpone cream, drizzle with syrup, and garnish with toasted almonds and lemon balm leaves.

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