Lemon Polenta Cake & Lemon Mascarpone

  • Prep Time: 10 minutes
  • Cooking Time: 90 minutes
  • Servings: 12–16
Jump To Recipe

Polenta cakes have a long tradition in Italy. This Lemon Polenta Cake & Lemon Mascarpone comes from my friend Luci Lothringer, who adapted it from one her mother used to make. It makes a very large cake. You will need five or six juicy lemons for this recipe, and two more if you decorate with shreds of rind as suggested.

 

Ingredients

  • 3 – 4 lemons,, to zest & give ¾ cup (180 ml/6 fl oz) lemon juice
  • light flavoured extra virgin olive oil or butter, to grease
  • 500 g (1 lb) unsalted butter, softened
  • 500 g (1 lb) caster sugar
  • 6 eggs
  • ½ teaspoon vanilla essence
  • rind of 4 lemons
  • 410 g/13 oz) almond meal
  • 280 g (9 oz) polenta (cornmeal)
  • 1½ teaspoons baking powder
  • pinch salt

 

Lemon Mascarpone

  • 2 tablespoons (40 ml) brandy
  • 1 cup (200g /7 oz) caster sugar
  • rind of 1 lemon
  • ¼ cup (60 ml/2 fl oz) lemon juice
  • ¾ cup (180 ml/6 fl oz) milk, or 1/ 3 cup (2 fl oz) dry
  • white wine
  • 500g (1lb) mascarpone

Instructions

  1. Zest or grate rind of 2 lemons and reserve. Juice them plus 1 or 2 more to get ¾ cup juice.
  2. Preheat oven to moderately slow, 160°C (325°F, Gas Mark 3). Grease a 26cm (10in) springform cake tin with  oil or butter and line base with baking paper.
  3. Cream butter and sugar until pale, then slowly beat in eggs, one at a time. Stir in vanilla, rind of 2 lemons and juice, then fold in almond meal, polenta, baking powder and salt. Pour into cake tin and bake for 30 minutes. Cover with foil and bake for 1 hour more, or until a skewer inserted into the centre comes out clean. Remove from oven, cool.
  4. To make lemon mascarpone, combine all ingredients in a food processor, taking care not to overbeat.
  5. To make glazed lemon rind bring ½ cup (125 ml/4 fl oz) water to the boil with ½ cup (110 g/4 oz) sugar, add the shredded rind of 2 lemons and simmer for 10 minutes, or until rind softens and is glazed with sugar.
  6. Serve cake with lemon mascarpone and glazed lemon rind.

Notes

Wine: Choose a late-picked or Botrytis Riesling to serve with this delicious lemon polenta cake.

Related Recipes:
Spiced Orange Cakes
Lemon Curd Tart

Search
More Recipes

Keep in touch!

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE

Connect with me on:

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE