"Corn Meal Polenta Cake"
This cake is sort of Anglo-Italian.
I'm a lover of real tangy lemon desserts and this cake makes my mouth water. I love it with a cup of tea later in the evenings, but it can be eaten any time.
The flat plain cake is reminiscent of the confections that sit in patisserie windows in Italy. The sharp syrupy sauce used to drizzle on the finished cake is borrowed from the English drizzle cakes. The tart lemon highlights the bitterness of the cake, making it wonderful.
If you would imagine lemon curd in a cake form, this would be it!
The ingredients are simple enough and it can be put together in about 20 minutes.
2 cups of Corn Meal
1 cup ground Almonds
Baking Powder 1 1/2 tsp
1 stick unsalted butter
1 cup sugar
2 large lemons
1/2 cup confection sugar
First thing I did was put the Almonds in the coffee grinder, washed first (the coffee grinder), then made a flour out of them.
Then blend together the butter and sugar.
Once the sugar and butter are fluffy
add the first egg, mix together. Then add a bit of the dry ingredients, mix together.
Add the second egg, more dry ingredients, mix. Then the third egg. Mix until smooth.
Then zest two large lemons and fold into the mixture.
Pour into a prepared cake pan then Bake 350' for about 40 minutes or until a tooth pick comes out clean.
I wanted the lemon zest a bit larger so I used the cheese grater, to give the cake a bit more texture.
I lined the glass dish with parchment paper then baked.
While the cake is cooling juice two lemons and put in a sauce pan, add the confectioners sugar and bring to a smooth boil for about 4 minutes. The mixture will be a smooth clear syrup.
Put the cake on your favorite serving plate and punch many holes into the cake. The Italians use a raw piece of spaghetti but I used a corn on the cob holder. Makes perfect holes for the drizzle.
Take the warm syrup and slowly drizzle on the cooled cake. Let it seep in slowly and continue until all the syrup is used, not forgetting the sides of the cake.
I used a few lemon peels to decorate then dusted with some confectioners sugar.
Let the cake stand in the fridge for about an hour.
The lemon tartness is wonderful and is a contender for both tea time or as a after dinner dessert.
I like to make this cake as gifts during the holidays. It's easy to bake and can be boxed without worry. I remember my mom baking it in cookie tins to be given as gifts. Just line the tin with parchment paper before baking, cool, add the syrup then the lid. Easy gift!
Give it a try, I'm sure you and your guests will enjoy it!
P.S. After a bloggie friend asked the question,
"Does baking in the tin take off the pretty painted designs"?
Then I remembered my mom, if the tin was not just silver metal, first covered the tin with a wrap of foil.
Thanks "Pondside" for saving many good looking tins!