Almond lemon polenta cake
London's River Cafe makes a famous version of lemon polenta cake, the citrus-heavy gluten-free afternoon tea staple. This recipe is more lemony and dotted with pieces of ricotta, adding another luxurious element. The resulting cake is big, really big, which makes it an excellent option for entertaining.
Photo: Danielle Smith
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- 50g unsalted butter, softened
- 2 cups castor sugar
- 6 eggs
- 3 cups almond meal
- 1 1/3 cups fine polenta
- 1 1/2 tsp baking powder
- 2 tbsp honey
- Zest of 5 lemons and juice of 1 lemon
- 1 1/2 cups (300g) ricotta
- Icing sugar, for dusting
Preheat oven to 160C. Lightly grease and line a 26-centimetre-diameter cake tin, preferably spring-form. Using an electric mixer, beat butter and sugar until pale and creamy, then add eggs one at a time, beating well after each addition. Fold in remaining ingredients, except icing sugar, keeping walnut-sized lumps of ricotta through the mixture. Pour into tin and bake for one hour or until golden.
Test with a skewer in the centre, it should come out clean. Cool completely in tin, then remove to a plate to serve. Dust with icing sugar and serve with yoghurt or whipped cream.
TIP: For a tall, grand-looking version, as pictured, choose a deep-sided tin about 23 centimetres in diameter, then cook it for 15 to 20 minutes more than specified below. For a smaller cake to serve five or six, halve the quantities and bake for 40 minutes