Lemon & Raspberry Polenta Cake

Lemon & Raspberry Polenta Cake

You will need:

2lb loaf tin (approx. 21.5 x 11 x 7cm), greased and lined

150g unsalted butter, plus extra for greasing

150g caster sugar

180g ground almonds

85g fine polenta

1 tsp baking powder

2 large free-range eggs

1 lemon

For the lemon syrup:

2 tbsp Cartwright & Butler Lemon Curd

25ml boiling water

For the ricotta topping:

150ml double cream

1 tbsp icing sugar

1 tsp vanilla essence

250g ricotta cheese

100g fresh raspberries

1 tbsp Cartwright & Butler Lemon Curd

To make the cake:

1. Preheat the oven to 180°C/160°C fan/Gas 4.

2. Cream together the butter and sugar until light and fluffy.

3. Mix in the almonds, polenta, baking powder and eggs until all the ingredients are well combined and a thick batter has formed.

4. Finely grate in the zest of the lemon along with the juice.

5. Whisk together all the ingredients before pouring into the pre-greased and lined loaf tin.

6. Bake in the oven for 40 - 45 minutes until golden and cooked through.

7. Remove from the oven and allow to cool in the tin.

8. Loosen the lemon curd with boiling water to create a lemon syrup.

9. Using a thin skewer, over the syrup allowing to soak in.

10. When the cake is completely cool, carefully remove from the tin and place on a servin plate.

11. Make the ricotta topping by whipping together the cream, icing sugar and vanilla essence to soft peaks.

12. Gradually fold in the ricotta to incorporate all the ingredients.

13. Refrigerate until ready to serve.

14. When ready to serve, generously spoon the ricotta mixture on top of the cake.

15. Scatter with raspberries and drizzle on the lemon curd (gentle warm in the microwave to loosen).

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