A week ago I found an interesting recipe and immediately thought it would be perfect for the upcoming Easter holiday. It’s a very yellowy, lemony and texturized cake that goes well with fresh strawberries and a cup of afternoon tea. Polenta gives it not only the bright coluor but also an unusual slightly crunchy feel. And lemon … lemon, lemon – I love you dearly! Lemon makes it all nice and fresh.
Recipe source: Hamlyn all colour cookbook Delicious Desserts
Lemon Polenta Cake
You will need:
125 g plain flour
1 1/2 tsp baking powder
125 g polenta
2 egg whites
175 g caster sugar
grated rind and juice of 2 small lemons (1 large lemon is also enough)
100 ml sunflower oil
150 ml buttermilk
Preheat the oven to 180 ℃.
Sift the flour and baking powder into a bowl. Add the polenta. Whisk the eggs, egg whites and sugar together for 4 minutes. Stir in the polenta mixture; add the lemon rind and juice, oil and the buttermilk; combine well until smooth.
Pour the batter into a baking-paper lined 25 cm cake tin. Bake for 30 – 35 minutes. Remove from the oven and leave to cool in the tin for 10 minutes. Transfer the cake to a wire rack to let it cool.
Serve with fresh strawberries and your favourite tea