Jamie Oliver Polenta Lemon Cake is made with fresh Amalfi lemon, extra virgin olive oil, free-range eggs, caster sugar, ground almonds, and fine polenta. This easy Polenta Lemon Cake recipe creates a moist and tender dessert that takes about 1 hour to prepare and can serve up to 8 people.
More Jamie Oliver Recipe:
- Jamie Oliver Rhubarb Ginger Crumble
- Jamie Oliver Self Saucing Lemon Pudding
- Jamie Oliver Mint Aero Ice Cream
🧡 Why You’ll Love This Polenta Lemon Cake Recipe:
- Rich Lemon Flavor: The fresh lemon used in the recipe gives a vibrant and refreshing taste.
- Moist and Tender: The ground almonds and polenta create a moist and tender cake texture.
- Easy to Make: With simple ingredients and straightforward steps, this cake is easy to prepare.
- Versatile Serving Options: The cake pairs well with various garnishes like toasted almonds and fresh herbs, making it suitable for any occasion.
- Delicious Cream Topping: The mascarpone cream adds a rich and creamy topping that perfectly complements the lemon cake.
🍋 Jamie Oliver Polenta Lemon Cake Ingredients
- 1 Amalfi lemon
- 250 ml (1 cup) extra virgin olive oil, plus extra for greasing
- 4 large free-range eggs
- 250 g (1 1/4 cups) caster sugar
- 250 g (2 1/2 cups) ground almonds
- 100 g (2/3 cup) fine polenta
For The Syrup:
- 150 g (1/2 cup) runny honey
- 1 Amalfi lemon
For The Mascarpone Cream:
- 200 g (1 cup) mascarpone
- 2 teaspoons icing sugar
- 2 teaspoons vanilla paste
- 50 g (1/4 cup) natural yoghurt
To Serve:
- 1 tablespoon flaked almonds
- Optional: 3 sprigs of fresh lemon balm or thyme, or a little grated lemon zest
🥮 How To Make Jamie Oliver Polenta Lemon Cake?
- Prepare the Lemon: Place the whole lemon in a large deep saucepan and cover it with cold water. Put a small heatproof plate on top to keep the lemon submerged. Place the pan on medium heat and bring it to a simmer. Cook for 20 minutes until the lemon is soft. You might need to add more water if it evaporates. Drain the lemon and set it aside to cool completely. Once cool, cut it into quarters and remove any pips. Put the lemon quarters in a blender or food processor with the extra virgin olive oil and blend until smooth.
- Preheat the Oven and Prepare the Cake Tin: Preheat your oven to 160°C (325°F/gas 3). Grease and line a deep 20cm (8-inch) cake tin or 12 small 10cm (4-inch) cake tins with baking parchment.
- Make the Cake Batter: In a large bowl, whisk the eggs and caster sugar together until light and fluffy. Then, whisk in the lemon and oil purée, followed by the ground almonds and fine polenta. Pour the mixture into the prepared cake tin(s) and spread it out evenly with a palette knife. Bake in the oven for 40 to 45 minutes (20 minutes for individual cakes) until the cake is risen, golden, and a skewer inserted into the middle comes out clean. Let the cake cool in the tin, then turn it out onto a wire rack to cool completely.
- Make the Lemon Syrup: While the cake is cooling, make the lemon syrup. Place the honey in a small pan over medium-low heat and squeeze in the juice from the lemon. Bring it to a simmer and cook, stirring, for 4 to 5 minutes until the honey has melted. If the syrup looks too thick, add a splash of hot water. Remove from the heat and set aside to cool.
- Make the Mascarpone Cream: In a bowl, beat the mascarpone, icing sugar, and vanilla paste together until smooth. Gently fold in the natural yoghurt until combined. Set aside.
- Toast the Flaked Almonds: Put the flaked almonds in a small dry frying pan and toast them over medium heat until they are golden. Keep an eye on them to prevent burning.
- Assemble the Cake: Place the cooled sponge cake on a serving plate. Spoon the mascarpone cream on top, creating peaks and waves. Drizzle the lemon syrup over the cake and garnish with the toasted almonds. If you like, add a few lemon balm leaves, thyme sprigs, or a bit of grated lemon zest.
- Serve: Serve the cake with the mascarpone cream and lemon syrup while the cake is fresh. Enjoy this delightful cake with your favorite tea or coffee.
💭Recipe Tips:
- Use Fresh Lemons: Fresh lemons, especially Amalfi lemons, give the best flavor. If you can’t find Amalfi lemons, use regular lemons, but ensure they are fresh and juicy.
- Cook the Lemon Thoroughly: Make sure the lemon is soft before blending it. This ensures a smooth purée and a more intense lemon flavor in the cake.
- Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for the ground almonds and polenta. This helps achieve the right texture and consistency.
- Check for Doneness: Use a skewer or toothpick to check if the cake is done. It should come out clean when inserted into the center of the cake.
- Cool Completely: Let the cake cool completely before adding the mascarpone cream and syrup. This prevents the cream from melting and keeps the cake moist.
🍨 What To Serve With Polenta Lemon Cake?
Polenta Lemon Cake goes well with fresh berries, whipped cream, sorbet, or vanilla ice cream. It can also be served with fruit salad, a cup of tea, crème fraîche, or a light citrus salad.
🎚 How To Store Leftovers Polenta Lemon Cake?
- Refrigerate: Keep the cake in an airtight container in the fridge for up to 3 days. Let it come to room temperature before eating.
- Freeze: Wrap the cake in plastic wrap and put it in a freezer bag. Freeze for up to 1 month. Thaw in the fridge overnight and bring to room temperature before eating.
FAQ’S:
Can I Use Regular Lemons Instead Of Amalfi Lemons?
Yes, regular lemons can be used if Amalfi lemons are not available.
Can I Substitute Honey With Another Sweetener?
Yes, you can use maple syrup or agave nectar as a substitute for honey.
What If I Don’t Have A Blender For The Lemon Purée?
You can finely chop the lemon by hand, but ensure it’s very soft to blend well with the oil.
Can I Use Almond Flour Instead Of Ground Almonds?
Yes, almond flour is a good substitute for ground almonds.
How Long Does The Lemon Syrup Last?
The lemon syrup can be stored in an airtight container in the fridge for up to a week.
More Jamie Oliver Recipe:
Jamie Oliver Polenta Lemon Cake Nutrition Fact:
- Calories: 551
- Fat: 42.6g
- Saturates: 9.5g
- Sugars: 34.2g
- Salt: 0.2g
- Protein: 8.2g
- Carbs: 36.2g
- Fibre: 0.2g
Jamie Oliver Polenta Lemon Cake
Description
Jamie Oliver Polenta Lemon Cake is made with fresh Amalfi lemon, extra virgin olive oil, free-range eggs, caster sugar, ground almonds, and fine polenta. This easy Polenta Lemon Cake recipe creates a moist and tender dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
For The Syrup:
For The Mascarpone Cream:
To Serve:
Instructions
- Prepare the Lemon: Place the whole lemon in a large deep saucepan and cover it with cold water. Put a small heatproof plate on top to keep the lemon submerged. Place the pan on medium heat and bring it to a simmer. Cook for 20 minutes until the lemon is soft. You might need to add more water if it evaporates. Drain the lemon and set it aside to cool completely. Once cool, cut it into quarters and remove any pips. Put the lemon quarters in a blender or food processor with the extra virgin olive oil and blend until smooth.
- Preheat the Oven and Prepare the Cake Tin: Preheat your oven to 160°C (325°F/gas 3). Grease and line a deep 20cm (8-inch) cake tin or 12 small 10cm (4-inch) cake tins with baking parchment.
- Make the Cake Batter: In a large bowl, whisk the eggs and caster sugar together until light and fluffy. Then, whisk in the lemon and oil purée, followed by the ground almonds and fine polenta. Pour the mixture into the prepared cake tin(s) and spread it out evenly with a palette knife. Bake in the oven for 40 to 45 minutes (20 minutes for individual cakes) until the cake is risen, golden, and a skewer inserted into the middle comes out clean. Let the cake cool in the tin, then turn it out onto a wire rack to cool completely.
- Make the Lemon Syrup: While the cake is cooling, make the lemon syrup. Place the honey in a small pan over medium-low heat and squeeze in the juice from the lemon. Bring it to a simmer and cook, stirring, for 4 to 5 minutes until the honey has melted. If the syrup looks too thick, add a splash of hot water. Remove from the heat and set aside to cool.
- Make the Mascarpone Cream: In a bowl, beat the mascarpone, icing sugar, and vanilla paste together until smooth. Gently fold in the natural yoghurt until combined. Set aside.
- Toast the Flaked Almonds: Put the flaked almonds in a small dry frying pan and toast them over medium heat until they are golden. Keep an eye on them to prevent burning.
- Assemble the Cake: Place the cooled sponge cake on a serving plate. Spoon the mascarpone cream on top, creating peaks and waves. Drizzle the lemon syrup over the cake and garnish with the toasted almonds. If you like, add a few lemon balm leaves, thyme sprigs, or a bit of grated lemon zest.
- Serve: Serve the cake with the mascarpone cream and lemon syrup while the cake is fresh. Enjoy this delightful cake with your favorite tea or coffee.
Notes
- Use Fresh Lemons: Fresh lemons, especially Amalfi lemons, give the best flavor. If you can’t find Amalfi lemons, use regular lemons, but ensure they are fresh and juicy.
- Cook the Lemon Thoroughly: Make sure the lemon is soft before blending it. This ensures a smooth purée and a more intense lemon flavor in the cake.
- Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for the ground almonds and polenta. This helps achieve the right texture and consistency.
- Check for Doneness: Use a skewer or toothpick to check if the cake is done. It should come out clean when inserted into the center of the cake.
- Cool Completely: Let the cake cool completely before adding the mascarpone cream and syrup. This prevents the cream from melting and keeps the cake moist.
Jamie Oliver Polenta Lemon Cake