NEXT DAY DELIVERY AVAILABLE
- Home
- lemon raspberry polenta cake
Share this
Share
Tweet
Share
Lemon & Raspberry Polenta Cake
The tart raspberries and zesty lemons make this light and wonderful cake extra delicious.
- Prep: 15 minutes
- Cook: 45 minutes
7
Serves 7
You will need
- 2lb loaf tin (approx. 2.5 x 11 x 7cm), greased and lined
- 150g of unsalted butter, plus extra for greasing
- 150g of caster sugar
- 180g ground almonds
- 85g of fine polenta
- 1 tsp baking powder
- 2 large free-range eggs
- 1 Lemon
- For the lemon syrup:
- 2 tbsp of Cartwright & Butler Lemon Curd
- 25ml boiling water
- For the ricotta topping:
- 150ml of double cream
- 1 tbsp of icing sugar
- 1 tsp of vanilla essence
- 250g of ricotta cheese
- 100g of fresh raspberries
- 1 tbsp of Cartwright & Butler Lemon Curd
Method
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 it to soak in.
10)
When the cake is completely cool, carefully remove from the tin and place on a serving 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).
