28 Sep 2016 Bake Sweet
This traditional Italian cake, based on a polenta and almonds has a wonderfully crumbly and light texture. If you have the time, begin with whole almonds, roasting them in a hot oven for 6-8 minutes until golden brown and then blitz in a processor until ground. This adds an even more depth of flavour. This cake also boasts being gluten free and is delicious served with a sweet wine or sherry.
Preheat the oven to 170C (fan 150C), 325F, Gas Mark 3. Grease a 20cm loose-bottomed cake tin and line with baking parchment.
Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, until well mixed. Add the ground almonds, polenta, baking powder and lemon zest and juice and stir together well.
Pour the mixture into the cake tin and level with the back of a spoon. Bake for 45-50 minutes until light golden and cooked through. A skewer pierced in the centre of the cake should come out clean.
Remove from the oven and leave to cool in the tin for about 10 minutes. Then carefully remove and present on a cake stand or plate. Serve warm or cold with some almonds drizzled with honey and a dollop of crème fraiche or yoghurt.
Replace the lemons with oranges for a different flavour.
Photo (c) Cliona O’Flaherty.
A little oil for greasing
200g unsalted butter, softened
200g golden caster sugar
3 large eggs
200g ground almonds
1 tsp baking powder
finely grated zest and juice of 2 lemons
crème fraiche or plain yoghurt