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Lemon polenta cake with white wine mascarpone
Lemon polenta cake with white wine mascarpone
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Savor this delicious boozy cake with a tangy, creamy cheese topping.
Ingredients:
  • 450g butter, at room temperature
  • 440g caster sugar
  • 2.20 gm vanilla extract
  • 4 lemons, rind finely grated
  • 3 lemons, juiced
  • 450g almond meal
  • 275g cornmeal
  • 6.00 gm baking powder
  • Icing sugar, to dust
  • 500g mascarpone
  • 80ml white wine
  • 40.00 ml brandy
  • 1 lemon, zested
Instructions:
  • Preheat your oven to 160°C. Line a 26cm-round cake pan with non-stick baking paper. Using an electric beater, whisk the butter and sugar until light and creamy. Add the eggs one at a time, beating well after each addition.
  • Add the fragrant vanilla, zesty lemon rind, and tart juice to the mixture. Gently incorporate the almond meal, polenta, and baking powder. Transfer the batter to the pan. Bake for 1 hour, then cover with foil and continue baking for 40 minutes or until a inserted skewer comes out with moist crumbs clinging on it. Let it cool on a wire rack.
  • Use an electric beater to gently mix all ingredients until the sugar dissolves and the mixture is smooth.
  • Garnish cake slices with a sprinkle of icing sugar and a dollop of mascarpone.

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