Lemon polenta cake with limoncello syrup

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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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• tweedletwo

  26 August 2008

  tweedletwo rated and commented on this recipe

  

  really nice tasting cake - however it did sink a lot in the middle, may have been due to my inexperience at cake making. Was fine once served as the slices just looked back to front. Might try it again and see if i can get it to look a bit more like the picture

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• honeybee

  12 October 2008

  honeybee rated and commented on this recipe

  

  I was a bit worried as this seemed to take a while to cook and came out less evenly coloured than the pictue, however it was wonderfully moist and everyone asked for more. Served as a dessert with apple puree flavoured with the limoncello.

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• aimee

  30 December 2008

  aimee commented on this recipe

  this tasted amazing. I served it as part of a trio of italian desserts. Mine was a little dark around the edges and very delicate. I found it quite tricky to cut into slices that looked presentable but everyone loved it nonetheless. I also had a little bit of trouble getting it off the paper at the bottom. Served it with cream whipped with limoncello- very yummy!

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• magnolia

  21 September 2009

  magnolia commented on this recipe

  I found an older version of this recipe from an issue labeled "Christmas 2003". It is for 'lemon and berry polenta cake with limoncello'. Same general recipe, with some slight variations on quantities of ingredients: 300g softened butter 300g golden caster 200g ground almonds 70g flaked almonds 130g polenta 4 eggs 1 lemon (z&j) 1tsp bking powder 300g frozen berries However there seems to be far too much butter - so much that it leached out from the bottom of the cake and formed a puddle. While the top of the cake is as it should be, the bottom of the cake is very greasy (though not soggy). I am loath to play around with the quantities but it seems a shame to scrap the recipe altogether, any ideas from more experienced bakers would be most welcome.

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• cookie

  23 February 2010

  cookie rated this recipe

  

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• mollymiggs

  02 May 2010

  mollymiggs commented on this recipe

  have baked this several times and goes down a storm -its very deceptive as looks like it could be heavy but infact its really light and fresh - creme fraiche served with it elevates it from yummy cake to scrumptious pud ....and it keeps well -thats if there is any left!

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• Nima

  14 May 2010

  Nima rated and commented on this recipe

  

  It was amazing. I served with rasperries and whipped cream. really delicious and easy to make.

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• marie

  16 November 2010

  marie commented on this recipe

  I didn't read what to do with the lemons properly so I put in 3 lots of juice and only one part zest but it still came out ok! Everyone said it was delicious.

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• Al

  03 January 2011

  Al rated and commented on this recipe

  

  Made this cake, earlier this week and it's the real deal. Very tasty and very light. A great dessert after a special meal or to impress your friends.

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• Joy

  03 March 2011

  Joy rated and commented on this recipe

  

  Great cake, really easy to make. Took a little longer to cook then stated but will defo be making this one again!

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• Julie

  10 March 2011

  Julie rated this recipe

  

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• violetta

  21 March 2011

  violetta commented on this recipe

  I made this at the weekend and it was delicious, I cooked it for about 10-15 minutes longer, but I think that could be because my oven temperature was a bit low. I removed the foil for the last few minutes so the top could brown. I used quite a grainy polenta, but no-one seemed to mind!

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• fluffycake

  21 March 2011

  fluffycake rated and commented on this recipe

  

  lovely, very easy to make and went down a treat. First time I have used polenta in a cake recipe but would make this again, very tasty.

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• Tony

  04 April 2011

  Tony rated and commented on this recipe

  

  DELICIOUS! Made it exaclty to the recipe. Very light and fluffy. Served it with the syrup made with homemade limoncello and creme fraiche on the side, will definately be making this gorgeous cake again in the very near future.

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• vonnie

  15 April 2011

  vonnie commented on this recipe

  Hi, recipe looks interesting, but before I make it could anyone please tell me what limoncello is and where I can buy it? Thanks.

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• healthyvegitarian

  20 May 2011

  healthyvegitarian commented on this recipe

  Flavor is good but the texture was very grainy. Did I use wrong polenta?

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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

Preparation and cooking times

Ready in 1hr 15 minutes

Gluten-free

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 53.0g, fat 46.1 g, saturated fat 18.3g, fibre 2.6g, salt 0.77 g

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