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Recipe by olive magazine

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1. Heat the oven to 160C/fan 140C/gas 3. Butter and base line a 23cm springform tin. Beat together the butter and sugar until light and fluffy (use an electric hand whisk). Add the eggs one by one and beat between each addition. Fold in the polenta, almonds and baking powder. Mix in the lemon zest and juice.
2. Bake for about 50 minutes-1 hour until the cake is risen and golden (cover the top of the cake loosely with foil after 30 minutes to stop it browning too much).
3. Make the syrup by warming the limoncello with the icing sugar until the icing sugar has melted. Serve the cake warm cut in slices with a drizzle of limoncello syrup.

667 kcalories, protein 10.8g, carbohydrate 53g, fat 46.1 g, saturated fat 18.3g, fibre 2.6g, salt 0.77 g

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• lizzy

  05 February 2008

  lizzy rated and commented on this recipe

  

  Delicious and easy to make

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• Woo

  26 February 2008

  Woo rated and commented on this recipe

  

  This is absolutely delicious, but is it supposed to be a bit soggy (before adding the limoncello I mean)? I tried this on the weekend and whilst I found it a simple recipe (I am not good with cakes and the like) I'm not sure whether I got it completely right. At the 30 minute mark, I opened the oven a little to cover with foil and the cake was beautifully puffed up and golden, but at the end of the cooking time it had sunk. That said, it did look about right compared with similar cakes I've seen in delis and whatnot.

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• Baskerville

  17 March 2008

  Baskerville rated and commented on this recipe

  

  Yes it should be a bit soggy - Try making it with Golden Caster Sugar and for real indulgence serve with a dollop of creme fraiche ('*') Slurp!

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• Woo

  22 March 2008

  Woo commented on this recipe

  Tks for your comment Baskerville. Another little problem I found was that it was a bit "gritty" (polenta granules). It occured to me that perhaps there were different milling grades for polenta so I asked at our local Italian deli and he said that, for cakes, I should use instant polenta as it's finer. I'm going to give it another go this weekend. I can imagine that creme fraiche would be a wonderful, if not very naughty, accompaniment.

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Ingredients

• 250g butter , softened
• 250g caster sugar
• 3 eggs
• 100g polenta
• 250g ground almonds
• 1 tsp baking powder
• 3 lemons (3 zested, 1 juiced)
• 4 tbsp limoncello
• 3 tbsp icing sugar

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Difficulty and servings

Serves 8

Preperation and cooking times

Ready in 1hr 15 minutes

Ingredients

• 250g butter , softened
• 250g caster sugar
• 3 eggs
• 100g polenta
• 250g ground almonds
• 1 tsp baking powder
• 3 lemons (3 zested, 1 juiced)
• 4 tbsp limoncello
• 3 tbsp icing sugar

667 kcalories, protein 10.8g, carbohydrate 53g, fat 46.1 g, saturated fat 18.3g, fibre 2.6g, salt 0.77 g

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