Zesty Lemon Polenta Cake with Thyme Syrup
A delightful dessert that combines the refreshing brightness of lemon with the unique texture of polenta and the aromatic depth of thyme, offering a burst of flavor in every bite.
Servings: 8 slices
Calories: 250kcal
Ingredients
Main ingredients
- 200 g unsalted butter, softened Bring a creamy richness to the cake, providing a melt-in-your-mouth texture.
- 200 g caster sugar This fine sugar sweetens the cake and helps achieve that perfect fluffy consistency.
- 3 large eggs Essential for binding the ingredients together while adding moisture.
- 100 g fine cornmeal (polenta) This gives the cake its unique structure and a delightful bite.
- 150 g ground almonds Comprises a nutty flavor and adds healthy fats, enhancing both taste and texture.
- 2 zest of lemons Infuses the cake with bright, citrusy notes.
- 1 tsp baking powder This leavening agent provides the lift needed for a fluffy cake.
- 1 tsp vanilla extract A warm undertone of vanilla complements the lemon, creating a balanced flavor.
- 1 pinch salt Enhances all the other flavors in the cake.
- 2 juice of lemons The tangy juice enriches both the syrup and the cake.
- 100 g sugar (for the syrup) Adds sweetness to offset the tartness of the lemon juice.
- 4 sprigs fresh thyme Offers an aromatic quality that complements lemon beautifully.
- 6-8 rounds thinly sliced lemons Not only decorative; these slices can be enjoyed alongside the cake.
- edible flowers (e.g., violets, chive blossoms) Adds a touch of elegance to your presentation.
- fresh mint leaves Brightens the flavor and enhances the aesthetic.
- powdered sugar (for dusting) Adds a touch of sweetness and visual appeal.
Instructions
Preparation
- Preheat your oven to 170°C (340°F). Grease and line a 20 cm (8-inch) round cake tin.
- In a large mixing bowl, cream the softened butter with caster sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
- Gently fold in the cornmeal, ground almonds, baking powder, and a pinch of salt until fully combined.
Baking
- Pour the batter into the prepared tin and smooth the top with a spatula. Bake for 35–40 minutes until golden.
- While the cake is baking, prepare the syrup by simmering lemon juice, sugar, and fresh thyme in a small saucepan for 5–7 minutes.
Assembly
- When the cake is ready, remove it from the oven and pierce several times. Pour warm thyme syrup over the cake, allowing it to soak for about 10 minutes.
- Decorate the cake with thinly sliced lemons, edible flowers, and fresh mint leaves. Optionally dust with powdered sugar.
Notes
To elevate your cake, use fresh ingredients and ensure room temperature butter and eggs. Serve with whipped cream or vanilla ice cream.